Cardamom coconut sweet khichdi Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils for 30 minutes.
• STEP 2.In a pressure cooker, add ghee and roast the rice and lentils for a few minutes.
• STEP 3.Add water, cardamom pods, and coconut to the pressure cooker.
• STEP 4.Pressure cook for 3-4 whistles or until the rice and lentils are cooked and mushy.
• STEP 5.Once cooked, mash the mixture lightly with a spoon to get a creamy texture.
• STEP 6.Add sugar and mix well until it dissolves.
• STEP 7.In a separate pan, heat ghee and fry cashews and raisins until golden.
• STEP 8.Add the fried cashews and raisins to the khichdi and mix well.
• STEP 9.Serve the cardamom coconut sweet khichdi warm or chilled.
• STEP 10.Garnish with more fried cashews and raisins before serving.

Cooking Tips

• You can adjust the sweetness of the khichdi by adding more or less sugar according to your taste.
• Make sure to mash the mixture lightly to get a creamy texture without making it too mushy.
• You can add saffron strands for an extra flavor and aroma.

Storage and Serving

• Cardamom coconut sweet khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it in a microwave or on the stovetop before serving.
• Serve it as a dessert or as a sweet dish during festivals and special occasions.