“Naivedyam : Chane Dali- Rulava Godi Khichidi/ Bengal Gram Dal- Rava Sweet Khichidi topped Ellaichi Bananas" ... always a favorite in my home prepared on festive occasion especially during Dhanurmasa/ Khichidi masa ... tastes awesome served as it is or with some dosa ... Yummilicious ...
** Sweet khichidi is a dish prepared with rice or rava with addition of lentil like chana dal/ moong dal/ whole moong etc. In GSB Konkani Saraswat homes it is usually prepared during the month of Marghashira/ Dhanurmasa which is fondly referred to as khichidi masa as during this holly month almost all days different varieties of sweet khichidi is prepared as an offering at the lotus feet of Sri. Hari. I am repeating this recipe posted earlier on other festive occasion with minor changes. I am sharing a common link and link to previously shared recipe at the bottom of this recipe if need be.
** Here is my recipe for "Chane Dali- Rulava Godi Khichidi/ Bengal Gram Dal- Rava Sweet Khichidi topped Ellaichi Bananas" … My Style ….
** Ingredients :
Chana Dal/ Bengal Gram Dal : ½ cup
Rava/ Rulavu/ Bansi Rava : 1.5 cups
Sugar/ Shakkar/ Sakkara : 2 cups (+/- depending upon individual choice)
Coconut/ Soyi/ Nariyal : ½ cup freshly grated (white portion only)
Yellow Color or Kesar (saffron) : a large pinch
Cardamom/ Ellaichi/ Yellu Powder : ½- 1 tsp
Cashew Nuts/ Kajjubi/ Kaju : a handful cut pieces
Kishmish/ Dried Grapes/ Raisins : 2 tblsp
Cow’s Milk Ghee/ Toopa/ Toop : 1/4 cup
Boiling Water/ Uddaka : 3 cups
Ellaichi Banana : as required for serving (Optional)
** Wash and soak chana dal for about 15-20 minutes, then put it in colander for all the excess water to be drained off completely as much as possible. You can also spread it on a thick cloth and allow to dry if needed too or rub it with the same too. The purpose here is to clean the dal off pesticides and at the same time have it dry.
** In a pressure cooker pan add in 1-2 tbsp of ghee and add in drained chana dal and fry for a few minutes (about 2 mins) on medium heat until the color changes in slightly. Now add in about 1 cup of water, mix well and pressure cook on medium heat to 2-3 whistles. Let the pressure fall on its own and when done remove the lid carefully.
** In a thick bottomed kadai/pan add the remaining ghee, when hot add cashew nuts and fry till color changes slightly, now add in raisins and fry till they are blow up. Do not at any point over fry either the cashew nuts or raisins or they will taste bitter. So be careful or you may fry each of them separately if not used to this method. Remove from kadai straining back the ghee in it and keep it aside to be garnished later.
** In the same kadai add in more ghee only if necessary and add in the rava and fry well on medium heat stirring well till it gets well fried, say about 4-5 mins or until you get a lovely aroma. Now add in the kesar or color, mix well, then lower the heat and then gradually add in the boiling water carefully as it tends to splutter, so be carefully.
** Also add in the cooked chana dal along with the remaining water in it if any and mix all the ingredients well together. Raise the heat and bring all to a boiling point adding more water if necessary only. Once it starts bubbling on surface, mix well, lower the heat to minimum, cover and let cook till almost done, stirring in between.
** Add sugar and mix well on medium heat and as it melts the mixture will thin out, however keep stirring to avoid it forming lumps. Once it begins to thicken lower the heat to minimum and let cook till it is thickened and leaves the sides of the kadai when stirring. Be careful and keep stirring to avoid it being stuck/ burnt at the bottom.
** When done add fresh coconut gratings, cardamom pder, 1-2 tblsp of ghee (optional), mix well and let cook for a few minutes on minimum heat. Remove from fire, garnish with fried cashew nuts and raisins kept aside. Once again, mix well, cover and keep it aside to settle and for the flavors to be infused for about 20-30 minutes.
** Just before serving or offering as Naivedyam, peel off the outer skin of ellaichi banana and slice them into thin circles horizontally. Top the khichidi with the slices and its ready to be served. Addition of banana slices on top is optional and is usually done so while offering as Naivedyam, so you can skip it if not desired.
** "Chane Dali- Rulava Godi Khichidi/ Bengal Gram Dal- Rava Sweet Khichidi topped Ellaichi Bananas" is done and ready to be offered as Naivedyam to God and there by distributed among family and friends. Remember to add the banana slices just before serving only and not prior, as they are not supposed to be cooked and may spoil the dish. Also it is optional and you may skip it out if not desired. I love adding them whenever it is for Naivedyam as it is considered auspicious and tastes great too. Just give it a try once, who knows you and your family may love it too.
** Godi/Sweet Khichidi tastes best served at room temperature as it is topped with melted ghee or along with dosa, a combo referred to as khichidi- polo in GSB Konkani Saraswat Community. Though traditionally served with Urad- Maida/ Rice/ Rava dosa, you can serve it with any other of your choice too. I usually follow that combo of serving for breakfast next morning which gives me break from preparing chutney and in my home we love that combo very much. You can find that combo shared a few times elsewhere in the Blog, if you follow the link given at the bottom.
** This is a traditional Konkani Saraswat dish prepared over generations in most of the homes during festivals/ functions. Do try out different variations of khichidi shared in the Blog and enjoy them with your family and friends. If you like sweet khichidi, you will definitely love this one very much. Children often like sweet dishes and you can easily make them have it with dosa which I am sure will be loved by them.
** Sharing a common link to both sweet and spicy “Khichidi/ Pongal” recipes posted in my Blog below, do go through the link for more information, step by step pictures and various combinations in preparation of Khichidi ….
** For the Recipe of "Sweet Khichidi" served on Kartik Ekadashi as Prasadam, a similar recipe, Please refer to the link given below .......
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