I think I am posting an Instant Pot recipe after a long break. Coming to think about it, I did not post many recipes during January as well as February. I hope, I can make it up for all in the coming months. PS – Happy Ugadi / New Year’s Day Wishes to all the readers. I am delighted to share this sweet kheer on this occasion. But you can prepare this kheer for any festivals. As always, I found a lot of recipes for this delicious kheer on the internet. Some recipes call for rice whereas some for rice flour and some without rice and with grated coconut and without grated coconut. Basically with all sorts of variations. Wondering how I prepared? I went with my variation instead I should say I went with the easiest and simple version.
Vegan Option:
If you ignore the ghee tempering, this is a perfect kheer for vegans as it doesn’t call for any other dairy products. I fell in love with the flavor of cardamom powder in coconut milk. Please do give it a try and you will love it too. Here is my simple version of Madagane in Instant Pot,
Madagane | Konkani Special Channa Dal Kheer
Madagane or Madagne is a rich Konkani special kheer prepared with channa dal and coconut milk. Here is the instant pot version of the kheer.
Ingredients: Channa Dal / Bengal Gram – ½ cup Water – 2 cups Ghee – 1 tsp Cashews – 1 tbsp Coconut Milk – 1.5 cups Powdered Jaggery – ¾ cup Cardamom Powder – ¼ tsp or Crushed Cardamom pods – 2 Steps:
Instant Pot Method:
Set the IP in saute mode. When it is hot, add the ghee.
Let it melt and roast the cashews until brown. Take them out and set aside. Now add the channa dal and saute for a couple of minutes or until it turns brown.
Now turn the IP off and add 2 cups of water.
Close the IP lid with the vent in the sealed position and cook for 10 minutes in manual mode. Let the pressure naturally. Carefully open the lid.
Then mash it roughly. Set the IP back to saute mode.
Now add the jaggery and let it dissolve.
Add the coconut milk and cardamom powder.
Let it simmer for a couple of minutes, and that’s it.
Kheer is ready. Add the fried cashews and serve hot.
Pressure Cooker Method:
Heat a pan or kadai. When it is hot, add the ghee. Let it melt and roast the cashews until brown. Take them out and set aside. Now add the channa dal and saute for a couple of minutes or until it turns brown. Pressure cook this roasted channa dal by adding 2 cups of water for two whistles, or you can cook the channa dal in the open pot method as well. Mash the cooked channa roughly and transfer it to a heavy bottom vessel and simmer it over medium heat. Now add the jaggery and let it dissolve. Add the coconut milk and cardamom powder. Let it simmer for a couple of minutes, and that’s it. Kheer is ready. Add the fried cashews and serve hot.
Notes:
I used store-bought coconut milk, but you can make them at home too. You can find the homemade coconut milk recipe here. I used cleaned powdered jaggery hence added it directly. If you feel you need to filter/clean the jaggery, then dissolve the jaggery in ⅓ cup of water and strain it. Add the strained liquid to the kheer. Adjust the jaggery as per your preference. Along with cashews, you can roast raisins, grated coconut, and other nuts as per your preference.
📖 Recipe
