Khejur or Seedless Dates Khichudi
#CA26
A classic from PrajnaSundari Debi’s ‘Aamish o Niramish Ranna’ and the best part is this Khichudi is for dessert rather than a savoury one which we are so used to
Khejur or Seedless Dates Khichudi
#CA26
A classic from PrajnaSundari Debi’s ‘Aamish o Niramish Ranna’ and the best part is this Khichudi is for dessert rather than a savoury one which we are so used to
Open in Cookpad AppSteps
- 1
Soak pistachios and almonds in warm water for 5-7 mins, peel and cut into thin pieces. Chop the Khejur or seedless dates fine, slice onion, on a plate add bay leaf, cinnamon stick, green cardamoms, cloves
- 2
Syrup - In a pan water and sugar, on medium flame dissolve sugar, add half of chopped almonds and pistachios, mix well, add Khejur or dates and mix well
- 3
Mix and set aside for later use
- 4
In a Mati’r hari, heat 2 Tbsp ghee, add cinnamon stick, few cloves and green cardamoms, bay leaf, and fry, add moong dal and Gobindobhog rice and fry well,
- 5
Fry well the rice and Dal, add water just enough to cook the Khichudi and water to dry up.
- 6
In a pan heat 1 Tbsp ghee and sliced onions and fry on medium heat, set aside
- 7
Layering - in another Mati’r hari or earthen pot, lay half the almonds & pistachios syrup, lay half the khichudi on it, top it with syrup again and spread the thick malai on top, spread khichudi again, garnish with rest of chopped almonds and pistachios and fried onions - enjoy 😊
Tips
Soaking pistachios and almonds in warm water is necessary
Khichudi should be cooked with enough water so that it’s dry
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