Sweet Khichdi

This khichdi is great whether it’s hot from the pot, at room temperature or cold.

Ingredients

• 1 cup rice
• 1 cup moong dal
• 1 ½ cups jaggery
• 4 cups water
• 1 cup freshly grated coconut if available or coconut milk
• 1 tsp cardamom powder
• 1 + ½ tbsp coconut or sesame seed oil
• Raisins or cashew pieces for garnish (optional)

Method

1. Wash the rice and dal and soak it for 15 minutes. Drain and keep it ready.
2. Heat one tablespoon of the oil in a pressure cooker and add the rice and dal. Sauté till the rice is whitish in colour.
3. Add the water and cook it for 4 whistles.
4. Open the cooker once the pressure has dissipated and add the jaggery and cook till it dissolves and gets absorbed.
5. Add the coconut or coconut milk and cardamom powder and keep stirring it till all the khichdi is thick and all the moisture has been absorbed. Turn off the heat. Top with raisins or cashew.
6. This can be served as is or when it cools down. It can be enjoyed later cold, or packed for lunch in the following manner: Grease a thali with the rest of the oil and spread the khichdi evenly in it. When it cools, cut it into large squares and pack or serve.