Chanedali khichdi
Introduction
Khichdi is wholesome comfort food for most of us, a diverse dish across India prepared with a regional twist in each state. Presenting Chanedali Khichdi from Maharashtra, a different take on the savoury recipe to gratify your sweet tooth cravings. Stay Home Stay Safe.
Ingredients
| Broken wheat | 3 cup |
| Chana lentils (Bengal gram) | ½ cup |
| Jaggery | 1 ½ cup |
| Coconut, grated | 2 tbsp |
| Milk | 1 cup |
| Raisins | ¼ cup |
| Cashew nuts | ¼ cup |
| Desi ghee (clarified butter) | 4 tsp |
| Cardamom, powdered | 1 tbsp |
| Water | 4 cups |
Cooking Techniques
- Wash and drain water from broken wheat and keep aside.
- Heat the ghee in a pan. Lightly fry raisins, cashew nuts and set aside. Add broken wheat in the same pan with ghee and saute till it dries up. Add channa lentils and saute for about 2-3 minutes.
- Add water and milk and cook for 20 minutes.
- Blend in grated jaggery & coconut and let the mixture cool on simmer, stirring at regular intervals till done.
- Mix in the fried cashew nuts and raisins. Sprinkle cardamom powder and serve with a dollop of pure ghee.
Chef's Notes
Soak the chana lentils for 2 hours in advance to reduce cooking time. Leftover khichdi can be served cold with available fresh fruits as a dessert.