Indache Manni / Palm Sago Starch Pudding
Manni is indeed a delightful and almost extinct sweet preparation from Mangalore, a coastal city in Karnataka, India. Let’s dive deeper into this traditional pudding that has been cherished across generations.
Yield: 2
Calories:
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.