Day: February 17, 2012

Chanedali Khichdi

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Chanedali Khichadi

How long it takes : 1 hour

Number of servings: 4-5

Chana dal (Konkani)/Kadlebele (Kannada )/ Chick peas dal is used in diverse preparations such as the madgane, puran poli, chivda, kosambari to name a few.  We also prepare panchakajjaya prasad for the Sankashti Puja. Chanedali Kichadi is a popular Konkani dessert, especially these days as a wedding dessert ! Usually prepared with broken wheat, but some household traditions prescribe wheat sujee/rawa for ease of preparation. Here is my version of the dish.

What you need to have:

1. Broken wheat – 1 Cup

2. Chick peas Dal – 1/3 or 1/2 Cup (I have used 1/3 cup)

3. Sugar – 1 and 1/4 cup

4. Fresh grated coconut – 1 Cup

5. Milk – 1 Cup

6. Raisins – A handful

7. Cashews – A handul

8. Pure ghee – 2-3 Tablespoons

9. Cardamom – 15 – 20

Ingredients of Chanedali Kichadi

Flavouring ingredients

What you do with what you have:

1. Wash and drain water from broken wheat and keep aside.  Grate coconut, peel and powder cardamom keep aside.

2. Place the cooker on medium flame with 1 teaspoon of pure ghee in it. When it melts, add broken wheat and warm it for a while till it dries up. Then, add Bengalgram/chana dal and fry for about 2-3 minutes.

Chana dal and broken wheat being roasted

3. Add sufficient quantity of water and milk and cook in the pressure cooker as usual for about 30 minutes till smooth. Once pressure is entirely released, transfer to a broad bowl .

Cooked chana dal & broken wheat mix

4. Add required quantity of sugar and fresh grated coconut and let the mixture cook on low flame. Stir at regular intervals to mix it well and prevent the bottom part from getting burnt.

Sugar and fresh grated coconut being added

5. Separately, heat a spatula with 2 teaspoons of pure ghee in it and fry the cashews and raisins.

Cashews and raisins being fried in pure ghee

6. When the khichadi has mixed well with sugar, add the fried cashews and raisins and mix well.  Also add cardamom powder from step-1 and let it cook till it solidifies. Serve it with a dollop of pure ghee. Enjoy either hot or even lukewarm. Some even prefer it served cooled / chilled.

Fried dry fruits & cardamom powder being added

7.  Ready to serve chanedali kichadi is as shown in the image below.

Ready to serve sweet Chanedal kichadi

How long it takes : 1 hour

Number of servings: 4-5

Good to remember:

1. Both dal and broken wheat should be warmed up slightly to get rid of the raw smell. Caution – do not fry for too long as they will then not cook.

2. Quantity of water depends upon the quality of broken wheat one uses.

3. Jaggery can also be used in place of sugar.

4. Konkani people enjoy this dish with plain dosa.