SWEET MOONG DAL KHICHDI ( Mooga Dali ani Rulaava Khichdi)
There are different types of khichdi, the one I am making today is a sweet which I usually make on some festivals. I remember this dish very well as it was one of the first I learnt. In my mother tongue, Konkani we call this sweet: Mooga Dali ani Rulaava Khichdi.
There are different types of khichdi, the one I am making today is a sweet which I usually make on some festivals. I remember this dish very well as it was one of the first I learnt. In my mother tongue, Konkani we call this sweet: Mooga Dali ani Rulaava Khichdi.
Some choose to garnish the sweet khichdi pieces with sliced bananas. While I have used medium rava and moong dal, this can also be made with chana dal.
Ingredients:
Method:
In a non-stick khadai, on low/medium heat, roast the rava till you get a nice aroma. Keep aside.
Roast the moong dal till it turns a light brown. Keep aside.
Roast the cashewnuts and raisins separately in a little ghee. Keep aside.
Heat water (about 4 cups or twice the quantity of the rava+ moong dal) and when it boils, add the roasted moong dal
Stir well and cook covered on medium flame till it is half done
Next, add the roasted rava, mix well and cook until soft
Add sugar, coconut gratings and ghee
Keep stirring on medium heat till the khichdi leaves the sides of the khadai
Add the elaichi powder, roasted cashewnuts ( keeping a few pieces for garnishing) and roasted raisins and mix well
Remove from the khadai and spread onto a greased plate
Cut into squares/diamonds or any shape of your choice
Garnish with roasted cashewnuts.
- Medium Rava (Semolina/Rulaav), 1 cup
- Moong Dal, (Split Green Gram/ Mooga Dali) , 1 cup
- Fresh Coconut Gratings, 2-3 tbsps
- Sugar, 1 and 1/2 cups, or to taste
- Raisins, 2 tsp
- Cashewnuts, broken into pieces, a few
- Elaichi (Cardamom) Powder, 1/2 tsp
- Ghee, 2 heaped tbsp
Method:
In a non-stick khadai, on low/medium heat, roast the rava till you get a nice aroma. Keep aside.
Roast the moong dal till it turns a light brown. Keep aside.
Roast the cashewnuts and raisins separately in a little ghee. Keep aside.
Heat water (about 4 cups or twice the quantity of the rava+ moong dal) and when it boils, add the roasted moong dal
Stir well and cook covered on medium flame till it is half done
Next, add the roasted rava, mix well and cook until soft
Add sugar, coconut gratings and ghee
Keep stirring on medium heat till the khichdi leaves the sides of the khadai
Add the elaichi powder, roasted cashewnuts ( keeping a few pieces for garnishing) and roasted raisins and mix well
Remove from the khadai and spread onto a greased plate
Cut into squares/diamonds or any shape of your choice
Garnish with roasted cashewnuts.
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