Saturday, March 15, 2014

Channa Doss - A Goan Sweet


Bengal Gram / Channa Dal - 1 cup
Coconut Milk - 1 cup
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Ghee - 1 tbsp (optional) + greasing
Salt - 1/4 tsp
Cashew nuts, chopped - 1/4 cup
Almond Slivers - 1/8 cup


  1. Wash and boil channa dal with enough water and salt. To speed up cooking, pressure cook the dal until it turns soft - about 2-3 whistles.
  2. Strain out the water from boiled dal. Do not throw the water away, you can use this water to make rasam, sambhar or even mix chapati dough later.
  3. Grease a plate with little ghee and keep aside.
  4. Once the  boiled dal cool down completely, blend it into smooth paste.
  5. Now add coconut milk and blend until well combined.
  6. In a thick bottomed wok, mix blended channa dal mixture, sugar and cardamom powder. Mix thoroughly.
  7. Now place the wok on medium flame.
  8. Keep stirring the mixture continuously to avoid it getting charred. Make sure you use a ladle long enough for stirring as the mixture splashes out while cooking.
  9. Add chopped cashew nuts and ghee, if using.
  10. Continue stirring until the mixture thickens and forms a lump.
  11. When the mixture no more sticks to your finger when touched, transfer it onto a greased plate.
  12. Using a greased spatula, spread the mixture evenly.
  13. Sprinkle almond slivers on top and press them down slightly so that they stick to the mixture.
  14. Allow it to cool down completely.
  15. Cut into desired shape and serve.


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