I don’t cook sweets very frequently. But when I cook, I have few favorites. This khichdi is one of them. There are many ways of making this dish, this is my Aayi’s recipe for khichdi.
At my home, sweet was prepared only during festivals and other special occasions. So this khichdi was a festival food for me. I think this is served in semi solid form in some places, but Aayi would cut them into square pieces and serve with ghee. They tasted simply amazing. I love eating this with ghee and little bit of mango pickle (I don’t have sweet tooth and to eat any sweet I need some spice with it :)).
1 cup yellow moong daal
1 cup cooked rice
1 cup grated coconut(fresh or frozen)
1 cup jaggery
2 tbl spn ghee
Â½ tea spn cardamom powder
1 tbl spn cashews(optional)
Heat ghee and add moong daal, cashews. Fry for around 2-3mins. Add Â½ cup water and cook till moong daal is completely done.
Now add cooked rice, coconut and jaggery. Cook till jaggery is completely melted and mixed with all other ingredients â€“ takes around 5-6 mins if powdered jaggery is used, if the jaggery pieces are used,they take a bit more time to melt.
Now remove from heat, add cardamom powder and mix well.
Grease a plate with ghee.
Pour the mixture on it and spread evenly. When it is cooled to room temperature, cut into desired shape and serve with ghee.
Serves : 4-5
Preparation time : 20mins
PS: Instead of cooked rice, raw rice can be used and it is cooked along with daal. But that method takes a long time for rice to cook.
Do not add jaggery before daal is completely cooked.