Discover the exquisite world of Palm Sago Starch, also known as Indache Peet in Konkani, a hidden gem in the culinary traditions of Mangalore used to make manni or pudding.
Extracted from the trunk of the majestic Caryota urens tree, this unique ingredient has been cherished for generations, revered for its unparalleled ability to create delectable puddings. Not only does it tantalize the taste buds with its subtle sweetness, but it also serves as a natural coolant, soothing even the most unsettled stomachs.
In the rich culinary heritage of Mangalorean cuisine, Indache Peet takes center stage, particularly in the creation of delightful puddings like Manni. Indache manni celebrates the fusion simple ingredients of jaggery, nuts, and coconut milk, resulting in 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.
