Kann is a Goan dessert made especially for Mahashivaratri. It is eaten while fasting during most Hindu festivals. Traditionally, the whole moong was roasted and then crushed on a daatem (stone) to separate the shells. I remember my grandmother making this the traditional way. I would love to help her turn the daatem when I was little.
What you will need:
| Ingredients | Quantity |
|---|---|
| Cardamom Powder | 1/2 teaspoon |
| Jaggery | 3 tablespoons |
| Salt | 1/4 teaspoon |
| Split Moong Dal | 1/4 cup |
| Thick Coconut Milk | 1 cup |
| Thin Coconut Milk | 1 1/2 cup |
| Water | 1/2 cup |
Prep Time: 20 minutes
SoakTime: overnight or 4 hours
Cook Time: 30 minutes
Serving: 4
How to make it:
- Dry roast the split moong dal.
- Add water to the split moong dal once it is roasted and soak the beans overnight.
- On the next day, pressure cook until soft with 1 cup of water and 1/2 teaspoon salt.
- Also add in the thin coconut milk. Boil till the split moong dal is cooked completely.
- Once the dal is cooked, add in the thick coconut milk.
- Add the jaggery and cardamom powder, and mix well.
- Let the kann come to a boil. Add in the salt in the end.
- Serve hot. Some people like to eat it with chapati.
- Tip: To make coconut milk, grind the coconut with minimal water. Squeeze the coconut milk. This is the thick coconut milk called aapros. Add more water and grind the coconut again. This will be the thin coconut milk.