Prep 15 m
Cook 25m


    1/2 cup rice, preferably Sona Masuri rice
    1/2 cup moong dal or split green gram
    1 cup powdered jaggery
    1/2 cup grated coconut
    1 tbsp of cardamom powder
    6 tbsp of ghee
    2 tbsp of raisins
    2 tbsp of cashews

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Ingredient Substitution Guide


1. Pressure cook the rice and moong dal with one and half cups of water for 1 whistle or until it is soft and cooked thoroughly.

2. Heat the remaining 1 tablespoon of ghee in a small pan, add cashews and fry them until they turn golden brown.

3. Bring 3/4 cup of water to boil in a pan and add the jaggery in it. Stir it until it dissolves.

4. In the melted jaggery, add grated coconut and mix it well. Let the dish simmer for a minute or two.

5. Allow the mixture to dry up completely. You’ll know it’s ready when the mixture starts to come off the pan while sautéing.

6. Now add 5 tablespoons of ghee, some raisins and mix well. Add the fried cashews and the jaggery mixture to the khichdi and mix well.

7. Serve khichdi hot or cold with a generous helping of melted ghee on top.

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