To begin making the Manganem, wash and soak the chana dal for 4 hours in water.

Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through. Pressure cook for 4 whistles.  The dal should be grainy and not mashed. Allow the pressure to release naturally.  Drain any excess water and keep the dal aside. You can use the dal water in soups or a stock.

Wash and soak the sabudana for 20 minutes. 

Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp. Keep this aside.

Heat a heavy bottomed pan, add the cooked bengal gram dal,  coconut milk, sabudana and jaggery. Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens.

Turn off the heat and transfer the dish to a serving bowl.  

Garnish with roasted cashewnuts.

Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties.

Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice.