Chanedali khichdi


Khichdi is wholesome comfort food for most of us, a diverse dish across India prepared with a regional twist in each state. Presenting Chanedali Khichdi from Maharashtra, a different take on the savoury recipe to gratify your sweet tooth cravings. Stay Home Stay Safe.


Broken wheat 3 cup
Chana lentils (Bengal gram) ½ cup
Jaggery 1 ½ cup
Coconut, grated 2 tbsp
Milk 1 cup
Raisins ¼ cup
Cashew nuts ¼ cup
Desi ghee (clarified butter) 4 tsp
Cardamom, powdered 1 tbsp
Water 4 cups

Cooking Techniques

  1. Wash and drain water from broken wheat and keep aside.
  2. Heat the ghee in a pan. Lightly fry raisins, cashew nuts and set aside. Add broken wheat in the same pan with ghee and saute till it dries up. Add channa lentils and saute for about 2-3 minutes.
  3. Add water and milk and cook for 20 minutes.
  4. Blend in grated jaggery & coconut and let the mixture cool on simmer, stirring at regular intervals till done.
  5. Mix in the fried cashew nuts and raisins. Sprinkle cardamom powder and serve with a dollop of pure ghee.

Chef's Notes

Soak the chana lentils for 2 hours in advance to reduce cooking time. Leftover khichdi can be served cold with available fresh fruits as a dessert.