Falhari Platter Of Sabudana Khichdi/Kheera Raita/Kuttu Ka Halwa Recipe

Cooking Directions

• STEP 1.For Sabudana Khichdi, soak sabudana in water for 4-5 hours. Drain and keep aside. Heat oil in a pan, add cumin seeds, chopped green chilies, and curry leaves. Add soaked sabudana, roasted peanuts, and salt. Cook until sabudana turns translucent. Garnish with coriander leaves.
• STEP 2.For Kheera Raita, peel and grate cucumber. Squeeze out excess water. In a bowl, whisk yogurt until smooth. Add grated cucumber, chopped mint leaves, roasted cumin powder, salt, and black pepper. Mix well. Garnish with mint leaves.
• STEP 3.For Kuttu Ka Halwa, heat ghee in a pan. Add kuttu flour and roast until golden brown. Add sugar and water. Cook until the mixture thickens. Add cardamom powder and chopped nuts. Mix well. Serve hot.

Cooking Tips

• For Sabudana Khichdi, make sure to soak the sabudana properly to achieve the right texture.
• For Kheera Raita, you can add a pinch of roasted cumin powder for extra flavor.
• For Kuttu Ka Halwa, adjust the sugar quantity according to your taste preference.

Storage and Serving

• The Falhari Platter can be served immediately.
• Leftover Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
• Kheera Raita is best served chilled.
• Kuttu Ka Halwa can be stored in an airtight container at room temperature for up to 3 days.