Sweet Khichadi – A traditional teatime snack (Gluten Free)

Sweet Khichadi accompanied by sliced ripe Nendran bananas.

Whenever I think of Khichadi, all of sudden, I am a little schoolgirl again, transported back to the magical time of childhood. I remember waiting for the long bell to ring at the end of the last period to rush back home, often running at breakneck speed, to see what goodies mother has cooked for us five hungry kids – my two elder brothers and two cousins – to gorge on! Often, we would find mother cooking fragrant khichadi while my father would be greasing plates and spreading and smoothening out the hot mixture to cool so it could be cut into chunks. The impatient, raucous, hungry kids would be sent off for a quick wash and change before being served high tea. Sweet khichadi would be accompanied by slices of ripe Nendran bananas. My parents would enjoy the amusing sight of the youngsters vying to take the khichadi chunks with the greater number of cashews and raisins. In a trice, the khichadi would disappear into our hungry tummies, and we would run off to play till dusk. I wish to share not just the nostalgic memories, but also those beautiful recipes with you. Do cook and enjoy!

Print Recipe

Sweet Khichadi Yum

A nutritious, filling, sweet, traditional Konkani teatime snack or dessert.

Cuisine

Indian, Konkani

Prep Time

1 hour

Cook Time

20 minutes

Passive Time

1 hour

Servings

servings

Ingredients

• 200 gm short grained, scented fine raw rice (biriyani rice)
• 100 gm split mung bean lentils (moog dal / green gram lentils)
• 100 gm grated coconut
• 200 gm jaggery (unrefined cane sugar)
• 5 pods cardamom
• 20 gm cashew nuts
• 20 gm sultanas (seedless golden raisins / kismis)
• 50 ml ghee (clarified butter) (vegans, see note)
• 700 ml water
• 2 ripe nendran bananas (for garnish / accompaniment)

Cuisine Indian, Konkani Prep Time 1 hour Cook Time 20 minutes Passive Time 1 hour Servings servings Ingredients 200 gm short grained, scented fine raw rice (biriyani rice) 100 gm split mung bean lentils (moog dal / green gram lentils) 100 gm grated coconut 200 gm jaggery (unrefined cane sugar) 5 pods cardamom 20 gm cashew nuts 20 gm sultanas (seedless golden raisins / kismis) 50 ml ghee (clarified butter) (vegans, see note) 700 ml water 2 ripe nendran bananas (for garnish / accompaniment)

Instructions

To prepare:

1. Wash and drain the rice and the dal. Put them together with half of the ghee (25 ml) into a non-stick pan or wok. Set on high heat and stir for a minute.
2. Lower the heat to minimum and continue to stir for 4 minutes more. Switch off the heat and transfer the roasted contents into your pressure cooker.
3. Pour in 650 ml of water, close the lid and set on high heat.
4. As soon as you hear the first whistle, lower the heat and continue to cook for 3 minutes. Switch off the heat and let the steam subside naturally.
5. Put the jaggery in a small pan, pour in the remaining water (50 ml) and set on low heat. Stir occasionally.
6. Meanwhile, shell the cardamom and crush the seeds to powder. Grease a metal plate or tray with 10 ml of ghee (vegans, see note) and set aside.
7. As soon as the jaggery has melted fully, sieve and set aside. The steam pressure in the cooker should have subsided by now. If so, open the lid.

To cook:

1. Set a non-stick wok or deep pan on low heat. Pour in the remaining ghee (15 ml). Tip in the cashew nuts and stir frequently.
2. As soon as the cashew nuts turn golden brown, throw in the sultanas. Stir once and tip in the contents of the cooker.
3. Add the grated coconut and the melted jaggery. Turn up the heat and stir for a minute.
4. Lower the heat and continue to stir for 10 more minutes by which time, the excess water evaporates fully. Tip in the cardamom powder and mix thoroughly. Switch off the heat.
5. Transfer to the pre-greased plate/tray. Spread the kichadi, flattening it by pressing it lightly with the bottom of a greased spoon. When cool (it may take up to an hour), cut into pieces and serve with fully ripe nendran banana slices. Enjoy!

Recipe Notes

Vegans can use the same quantity of coconut oil in place of ghee.