Paush Khichda is the Most Humble Rajasthani Sweet Dish

Mahima Khandelwal shares her family recipe of this khichdi-inspired dessert from Rajasthan.

Paush is the tenth month of Hindu calendar that typically falls between December to January. In Northern India, temperature drops significantly during this season and hence a lot of warming ingredients like sesame seeds, jaggery, etc. are brought in the kitchen. This season also has its own culinary practices & recipes that are prepared on various festivals. One such dish is the Paush Khichda, a classic one-pot porridge-inspired dessert that is cooked in Rajasthani households. This dish is a popular temple food in winters, especially offered to Lord Krishna at various temples in Jaipur, Vrindavan and during the seasonal feast of Paush Bade.

Recipe for Paush Khichda

Ingredients:

• 1/2 cup Yellow Moong Daal

• 1/2 cup Rice

• 1.5 litre Milk

• 1/3 cup Jaggery Powder or Sugar

• 5 tbsp Ghee

• 1 tsp Turmeric Powder

• 1 tsp Salt

• 1/4 cup dry fruits like Almonds, Pistachio, Cashews & Raisins

• 1/4 tsp Cardamom Powder

• 3 - 4 strands of Saffron

Method:

• Rinse the rice and lentils well. Soak in water for about 30 minutes.

• In a heavy bottom pan, add the soaked lentils with 1 cup of water and cook until it softens.

• Now add the soaked rice and milk.

• Add turmeric powder and salt to the pan, stir well and cook on medium flame.

• Once it starts boiling, add jaggery powder or sugar and stir well.

• In a small bowl, add 2 spoons of warm water and dilute the saffron strands. Add this mix to the pan along with cardamom powder.

• At last, add ghee and mix well. Cook for 5 minutes, until it gets a velvety texture.

• Garnish with dry fruits and serve warm.