Gujarati Sweet Rice Khichdi
A comforting, spiced rice and lentil porridge sweetened with jaggery, traditionally served during winter. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs Basmati rice, Moong dal, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup Basmati rice
- 1/4 cup Moong dal
- 2 cups Water
- 3 tbsp Jaggery
- 2 Cardamom pods
- 1/2 cup Milk
- 1 tbsp Ghee
- 5 Cashews
- 1 pinch Salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 1/2 cup basmati rice and 1/4 cup moong dal under cold water until water runs clear. Combine in a pot with 2 cups water and 1 pinch salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender.
- Step 2: Stir in 3 tbsp melted jaggery, 2 crushed cardamom pods, 1/2 cup milk, and 1 tbsp ghee. Cook uncovered for 5 minutes, stirring until thickened and jaggery dissolves.
- Step 3: Remove cardamom pods. Stir in 5 chopped cashews and cook for 2 more minutes. Serve warm as a comforting breakfast or dessert.
