Discover the unique Palm Sago Starch, known as Indache Peet in Konkani. This ingredient is a hidden gem in Mangalore’s cooking, often used to make mannu (pudding). A staple in many traditional dishes and is cherished for its ability to add texture and flavor.
Palm Sago, harvested from the Caryota urens tree, has been prized for generations for making delicious puddings. It has the ability to create smooth, delicious puddings. Also used in various savory recipes, making it an essential part of the region’s culinary heritage. Palm Sago adds a special touch to both sweet and savory dishes, celebrated for its unique texture and cultural significance. It tantalizes the taste buds with its subtle sweetness. It also serves as a natural coolant that soothes even the most unsettled stomachs.
Palm Sago Pudding offers a smooth, melt-in-your-mouth texture. It pairs perfectly with the sweetness of jaggery and the aromatic touch of cardamom. In the rich culinary heritage of Mangalorean cuisine, Palm Sago pudding (Indache Peet) is important. It is especially significant in creating delightful puddings like Manni. Indache Manni celebrates the fusion of simple ingredients. It uses jaggery, nuts, and coconut milk. The result is a treat that not only pleases the palate but also nourishes the body. The pudding has a wobbly texture, like a popular German dessert called ”Wackel Pudding,” known for its fun jiggle.
Check out my other recipes for tea-time snacks here below
Indache Manni / Palm Sago Starch Pudding
Materials
- 85 g Indache peet
- 3.5 cups Water
- 1 tsp Salt
- ½ cup Coconut milk
- 125 g Jaggery depending on sweetness
- 4 pods Cardamom seeds removed and powdered
- 10 pieces Cashew nuts halved, as required
- 15 pieces Raisins optional
- Ghee for greasing the plate and pan
Instructions
- In a large pot, take 85g indache peet, 3.5 cups water, salt, 1/2 cup coconut milk. 150g jaggery and cardamom.
- Mix together
- Place the pot on medum heat, stirring continuously until it thickens. This take approximately 10 to 15 minutes.
- When the mixture starts to boil, reduce heat.
- Add cashews and raisins (if using). Keep stirring and mixing for 1 minute.
- Turn off heat. Add 1 tsp ghee and mix well.
- Grease a 12-inch steel plate with ghee. Pour the cooked mixture onto the plate.
- Allow it to cool. Once it sets,cut into squares or diamond shapes.
- Enjoy the delicate dessert of manni. Best when its cold.
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