Madgane is one of the traditional sweet dish of GSB community.On special occasion such as Ugadi and Nave javan  almost all GSBs prepare this dish.Punvodo,Vodo or rasvodo is a thattai like crispy crunchy savory served along with madgane during Nave javan.

Madgane

Ingredients :

• Bengal gram (chana) dal – 1 cup.
• Saboo Dana (Sagoo, tapioca pearls) – 1/2 cup.
• Coconut -1 .
• cashew nuts – 1 tbsp.
• kissmiss – 1 tbsp.
• Dates – 4-5 .
• Ghee -1 tbsp.
•  cardamom powder – 1 tsp.

Method : 

• Grate coconut
• In a grinder, grind coconut with little water to extract first thick milk.
• Grind once again with water to extract second milk.
• Repeat the the process to extract third thin milk.
• Dry roast bengal gram dal until you get a light aroma, wash and pressure cook in third milk.
• Cook till soft but not mushy.
• Heat little ghee in heavy bottom vessel and fry sabudhana  on a slow flame till it fluffs.
• Add second extraction of coconut  milk.
• Cook on a slow flame,stirring until you find sagoo turning translucent ( and soft when pressed with finger tips) stirring is essential to avoid the sago from sticking together in a clumpy mess.
• Add cooked dal and grated jaggery to this and cook 5 to 10 minutes till it become thick .
• Now add the thick milk and switch off the flame before it starts to boil.
• Add Cashew nuts and raisins ( fried in ghee ), cardamom powder. serve hot with punvodo.

 Punvodo 

 Ingredients :

• Raw Rice – 1 cup.
• Urad dal – 1/2 cup.
• Grated coconut – 1 cup.
• cumin seeds- 1/2 tsp.

Butter- 1 tbsp.

• salt to taste.
• Oil for deep frying.

 Method :

• Wash and soak rice in enough water for half an hour.
• Drain through a colander and spread the rice on thick cloth under shade to dry.
• When moisture is dried, powder it in a grinder to a fine flour.
• Dry roast urad dal into a light golden colour ,powder it in a grinder to a fine powder.
• Sieve rice flour and urad flour together.
• Extract milk from grated coconut.
• Mix all dry ingredients in a bowl.
• Blend soft, fresh butter with this, using finger tips so that it mixes evenly with the flour.
• Add coconut  milk and mix to a semi soft dough.
• Cover the dough with a wet muslin cloth.
• Divide flour into four or five parts.
• Prepare big size balls and pat it on top of greased polythene sheet to form thick flat circle.
• Cut out small puri sized circle from this using cookie cutter.
• Deep fry in hot oil few at a time till crisp and golden brown colour.
• Serve this immersed in hot madgane.