To begin making the sabudana khichdi, first sieve the sabudana well to remove any tiny bits of sabudana. This will help preventing the khichdi from becoming sticky after cooking.

Wash the sabudana thoroughly and soak in sufficient water for about 3 hours. The water level for soaking should be upto the level of the sabudana.

After about an hour or so shuffle the sabudana so that all sabudana gets properly soaked and not just that the bottom layer is properly soaked.

After 3 hrs, if you find that the sabudana aren’t soft enough, just sprinkle some water over it and shuffle it again and keep aside. Repeat this if necessary.

In case you are planning to prepare the khichdi early morning, then the soaked and fully fluffed sabudana can be refrigerated overnight.

After soaking the sabudana will almost double in quantity, if the sabudana used is of good quality.

In a pan, heat the ghee and add the cumin seeds. When they splutter add the rest of the tempering ingredients.

Add the chopped boiled potatoes and saute for a while

Now add the soaked sabudana, sugar and salt to taste. Mix well and cook covered with a lid on low flame for a few minutes stirring occasionally.

Uncover and add the crushed roasted peanuts when the sabudana are half cooked and mix well. Check seasoning and sweetness.

Add more ghee if desired. To reduce the use of ghee at this stage, sprinkle some milk over the khichdi and stir.

Cover and cook again till the sabudana are cooked and soft.

Serve this delicious Sabudana Khichdi for breakfast or for fasting with a squeeze of lemon if desired, alongwith some fresh sweetened curds!