A Konkani dessert - Sweet Moong Dal Khichdi
Sweet khichdi is a Konkani dessert that’s absolutely to die for. Steaming hot khichdi is served with loads of ghee on top. Khichdi is served in semi solid form or is cut into squares and diamonds. A healthy, good old traditional Konkani dessert that is prepared using lentils, rice and jaggery. This dessert is usually prepared on the day of kalavara shrishti at home and during any special occasion.
- 1/2 cup rice (sona masuri)
- 1/2 cup moong dal/split green gram
- 1 cup powdered jaggery
- 1/2 cup grated coconut
- 1 tablespoon of cardamom powder
- 6 tablespoons of ghee
- 2 tablespoons of raisins
- 2 tablespoons of cashews
Preparation Time: 45 minutes
- Pressure cook rice and moong dal with one and half cups of water for 1 whistle, until they are soft and cooked through.
- Once you are able to release the pressure of the pressure cooker, add in jaggery with 3/4 cup of water into a non stick pan.
- Bring it to boil and let the jaggery dissolve completely.
- Then add in grated coconut, mix well and simmer for a minute or two.
- Then add in cooked rice, dal and mix well.
- Simmer until the mixture dries up completely and starts to come off the pan while sauting.
- Add in 5 tablespoons of ghee, raisins and mix well.
- Heat remaining 1 tablespoon of ghee in a tempering pan, add in cashews and fry them until they turn golden brown.
- Add this to the khichdi and mix well.
- Remove the khichdi off heat and serve khichdi hot or cold with loads of ghee on top. I personally love steaming hot khichdi with lots of ghee on top. :-)
- If you want to serve khichidi as squares then make sure the khichdi mixture is completely dry or it won’t set. Grease ghee onto a plate which has sides. Add in the hot khichidi mixture and flatten it out using a ladle. If khichdi sticks to the ladle, then add some ghee to your ladle and use it gently to spread semi solid khichdi mixture on the plate. Once khichdi cools down a little, cut it into squares or diamonds using a knife and serve them with ghee on top.
- You can make this dish with channa dal too. Follow the same recipe and measurements are above. But you’ll have to cook the channa dal separately for 3-4 whistles as they take longer time to cook.
- Khichdi tastes the best while its hot and on the day it’s prepared. However, you can store any leftover khichdi in the fridge and enjoy them for the next two days.
For more Konkani desserts and sweets recipes look here.
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