Wheat khichda

Posted on July 15, 2009. Filed under: Sweets |

This is a typical Gujarati sweet and spicy khichda. You can use jaggery instead of sugar to get a darker colour. Spicy khichada, a variation of the original, can be made by omitting sugar and by adding very little jaggery.

1 kg soaked and coarsely pounded wheat (chadela ghau)
400 gm toovar (arhar) dal
50 gm split Bengal gram (chana dal)
750 gm sugar
50 gm broken cashew nuts
50 gm raisins
50 gm khus khus (poppy seeds)
250 gm grated ginger
100 gm dry grated coconut
50 gm sliced dried dates (kharek)
2 tsp green chilli- ginger paste
4 small sticks of cinnamon (dalchini)
4 cloves (laung)
¼ tsp turmeric powder (haldi)
150 gms ghee

wheat khichdaFor the wheat (chadela ghau)
1. Soak the wheat overnight in water
2. Drain water and dry the wheat thoroughly by spreading evenly on a cloth placed in the sun.
3. Pound till the skin comes off. Store in a container and use as required.

For the khichda:
1. Cover the wheat overnight with wet cloth.
2. Add enough water to cover the wheat and keep aside for 3 hours
3. Cook in pressure cooker until soft and keep aside till the grains swell.
4. In another vessel, boil toovar dal, chana dal and kharek, do not over cook
5. Remove from flame, and mix with wheat and boil again.
6. Add turmeric, khus khus, cashews, raisins, grated ginger, dry grated coconut
7. Heat ghee, add cinnamon, cloves, fry for a while and add to the wheat mixture
Cook for a few minutes
Serve hot.

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