Mooga Khichidi is one more popular Konkani pudding. This is a jaggery based sweet dish. It is much healthier when compared many sweets because jaggery is rich in iron and moong bean is rich in protein. This dish doesn't demand lots of ghee. So what more reason do you need? Try making this and I am sure you will love its unique taste. The toasted ground moong bean infuses a very good flavor to khichidi.
I got the recipe from my mother. She used to make it for us when we were kids. Finally you know what I am going to tell- Its my favorite...oooppsss our favorite :-)
I was thinking what to post as my 200th post! Finally I decided to make this dish, as khichidi is my husband's favorite!! A small dedication to him who is my motivator to write down all these 200 recipes (and many more to come). I also thank all my readers for the constant support. Happy Cooking!!
Ingredients:
I got the recipe from my mother. She used to make it for us when we were kids. Finally you know what I am going to tell- Its my favorite...oooppsss our favorite :-)
I was thinking what to post as my 200th post! Finally I decided to make this dish, as khichidi is my husband's favorite!! A small dedication to him who is my motivator to write down all these 200 recipes (and many more to come). I also thank all my readers for the constant support. Happy Cooking!!
Ingredients:
- Raw rice- 1/2 cup
- Green gram/Moong Bean- 1/4 cup
- Jaggery- 3/4 to 1 cup (adjust accordingly)
- Grated Coconut- 1/2 cup
- Ghee/ Clarified butter- 2-3 Tbsp
- Cardamom powder- 1/2 tsp
- Cashew nut and raisins- 2 Tbsp each
Fry moong bean in a pan for few minutes, until there is a slight change in its color and a nice aroma is got. Turn off the heat and allow it to cool on a plate.
Once the roasted moong bean has cooled, grind it to get a coarse mixture (just 2-3 pulses should be enough. the beans has to break open but don't make a powder of it. don't worry if many of them are still whole)
Now mix this coarsely ground moong bean with washed rice and cook in a pressure cooker for two whistles, by adding required amount of water (I added 1 1/2 cups of water).
Once cooked, it looks like this.
Now keep the cooked rice- moong bean mixture on a medium flame and add powdered jaggery and mix well (Add water if it is too dry. I added nearly 1/2 cup of water). Once the jaggery mixes well with the rice- moong bean mixture, add grated coconut and 1-2 Tbsp of ghee.
Continue heating for 3-4 more minutes with constant stirring and turn off the heat.
Now add cardamom powder and garnish it with cashew nut and raisins fried in ghee.
Mooga Khichidi is ready!!
Serve it hot with an extra topping of ghee. Above measurement serves three people.
Once the roasted moong bean has cooled, grind it to get a coarse mixture (just 2-3 pulses should be enough. the beans has to break open but don't make a powder of it. don't worry if many of them are still whole)
Now mix this coarsely ground moong bean with washed rice and cook in a pressure cooker for two whistles, by adding required amount of water (I added 1 1/2 cups of water).
Once cooked, it looks like this.
Now keep the cooked rice- moong bean mixture on a medium flame and add powdered jaggery and mix well (Add water if it is too dry. I added nearly 1/2 cup of water). Once the jaggery mixes well with the rice- moong bean mixture, add grated coconut and 1-2 Tbsp of ghee.
Continue heating for 3-4 more minutes with constant stirring and turn off the heat.
Now add cardamom powder and garnish it with cashew nut and raisins fried in ghee.
Mooga Khichidi is ready!!
Serve it hot with an extra topping of ghee. Above measurement serves three people.
Yumm, looking delicious! Congrats!
ReplyDeletecongrats! looks so sweet...
ReplyDeleteVIRUNTHU UNNA VAANGA
Thanks a lot Apu and Vijayalakshmi:-)
ReplyDelete