Are you looking for the perfect Sabudana Khichdi recipe that turns out soft, fluffy, and non-sticky every time? You’ve come to the right place! Sabudana Khichdi (Sago Pearl Pilaf) is the most popular Maharashtrian fasting dish, commonly enjoyed during Navratri, Ekadashi, and Shravan.
- In this recipe guide, we will make two distinct versions of this classic dish based on an authentic home-style method:
- Sweet Sabudana Khichdi (God Khichdi): A unique version cooked in ghee with a balance of sugar and salt.
- Spicy Sabudana Khichdi (Tikhat Khichdi): The classic savoury version with crunchy peanuts and chillies.
Many people struggle with their khichdi turning into a sticky lump. The secret lies in how you soak the sago and when you add the sugar. Follow these simple steps to get separate, chewy pearls every single time.
Also Read – How to Soak Sabudana for Perfect Non-Sticky Khichdi
Ingredients List:
- For Sweet Sabudana Khichdi (God):
- Sabudana (Sago Pearls): 1 bowl (approx. 150g), soaked and drained.
- Ghee (Clarified Butter): 1 tbsp (gives the best taste).
- Roasted Peanuts: ½ bowl, coarsely crushed (keep them chunky).
- Salt: To taste (Essential to balance the sweetness).
- Sugar: 1 tbsp (adjust to taste).
- Dry Fruits: Cashews or Almonds pieces (Optional).
- Cumin Seeds (Jeera): Optional (You can add it if you eat it during fasting).
- For Spicy Sabudana Khichdi (Tikhat):
- Sabudana: 1 bowl (150g), soaked.
- Roasted Peanuts: ½ bowl, coarsely crushed.
- Green Chillies: 3-4, whole or slit.
- Ghee or Oil: 1 tbsp.
- Salt: To taste (Sendha Namak for fasting).
- Sugar: 1 tsp.
- Cumin Seeds (Jeera): Optional (You can add it if you eat it during fasting).
- Potato: Optional (You can add boiled or fried raw potatoes if you like, but this recipe is shown without them).
Also Read – Master Fasting Flatbreads & Chutney: You Won’t Believe How Easy!
Step-by-Step Instructions:
- Recipe 1: Sweet Sabudana Khichdi (God)
- Heat the Ghee: In a pan, add 1 tbsp of pure ghee. Let it heat up.
- Roast Nuts (Optional): If you like dry fruits, fry a few cashew or almond pieces in the ghee now.
- Add Peanuts: Add the coarsely crushed peanuts directly to the hot ghee and sauté for a few seconds.
- Add Sabudana: Add the soaked sabudana pearls. Mix gently.
- Cook Briefly: Sauté on medium flame for 1 minute so the sago gets coated in ghee.
- Add Salt (Important): Add salt to taste now. Even though it is sweet khichdi, salt is required to enhance the flavour. Mix well.
- Add Sugar: After mixing the salt, add 1 tbsp of Sugar.
- Final Step: Lower the heat to the minimum. Keep stirring for 2-3 minutes until the sugar melts and the pearls turn glossy. Serve hot!
- Recipe 2: Spicy Sabudana Khichdi (Tikhat)
- Heat Oil/Ghee: Heat 1 tbsp of oil or ghee in a pan.
- Chef’s Note: You can add Cumin Seeds (Jeera) here if your family eats it during fasting, but the chef skips it.
- Fry the Chillies (Important): Add the green chillies directly to the hot oil. Fry them well until they get white spots or blisters. This makes them crunchy and adds a smoky flavour to the oil.
- Note on Potatoes: If you want to use potatoes, add chopped raw potatoes now and fry until golden, OR add boiled potato cubes after the chillies are fried.
- Add Peanuts: Add the coarse peanut powder to the oil. Fry for 1 minute to make them crunchy.
- Add Sabudana: Add the soaked sabudana to the pan. Mix well.
- Add Salt First: Add salt to taste immediately. Mix and cook on medium flame for 2 minutes.
- Add Sugar Last: Once the khichdi is hot and mixed well, add 1 tsp of sugar.
- Final Sauté: Lower the flame completely. Do not cover. Keep sautéing (stirring) gently for 2-3 minutes. This allows the sugar to melt evenly and coat the sabudana without making it sticky. Once the pearls look soft and translucent, turn off the heat and serve!
- Heat Oil/Ghee: Heat 1 tbsp of oil or ghee in a pan.
Also Read – Crispy Sabudana Thalipeeth: Your New Fasting Favourite
Cooking Tips for Better Results:
- The Soaking Ratio: Wash the sabudana 2-3 times. Soak it in water that is just level with the pearls (about ½ inch above). Soak for 4-6 hours or overnight.
- Coarse Peanuts: Do not grind peanuts into a fine powder. Keep them “motha-motha” (coarse chunks). This prevents the khichdi from becoming a sticky paste.
- Don’t Overcook Sugar: Always add sugar near the end. If you add it too early in high heat, it will burn and make the dish sticky.
Variations:
- With Potatoes (Batata Khichdi): As mentioned in the video, you can add cubed boiled potatoes for a heavier meal.
- Lemon Flavour: Squeeze half a lemon over the Spicy Khichdi just before serving for a tangy kick.
- Fresh Coconut: Garnish the sweet khichdi with fresh grated coconut for an authentic Maharashtrian touch.
Serving Suggestions:
- For Breakfast: Serve hot with a cup of tea or coffee.
- Accompaniments: The spicy version tastes amazing with sweetened curd (yogurt) or a side of cucumber salad (Kakdi Koshimbir).
FAQs:
Q1: Why does my Sabudana Khichdi become sticky?
Ans: Sticky khichdi happens if there is too much water during soaking or if the peanuts are ground too fine. Ensure the water level is just above the pearls while soaking.
Q2: Can I skip Cumin (Jeera)?
Ans: Yes, absolutely. If you do not eat Jeera during your specific fast (Upvas), you can skip it. The taste will still be great due to the roasted peanuts and chillies.
Q3: How do I know if Sabudana is soaked properly?
Ans: Press a pearl between your thumb and finger. It should mash easily without any hard white center. If it’s hard, sprinkle some water and leave it for another 30 minutes.
Q4: Is this recipe gluten-free?
Ans: Yes, Sabudana (Sago) is naturally gluten-free, making it a perfect breakfast for those with gluten sensitivity.
Sabudana Khichdi Recipe: Spicy & Sweet (2 Ways) | Fasting
Learn how to make perfect, non-sticky Sabudana Khichdi in 2 ways: Spicy & Sweet. The best Maharashtrian fasting recipe with tips for soft sago pearls.
Ingredients
For Sweet Sabudana Khichdi (God):
- Sabudana Sago Pearls: 1 bowl (approx. 150g), soaked and drained.
- Ghee Clarified Butter: 1 tbsp (gives the best taste).
- Roasted Peanuts: ½ bowl coarsely crushed (keep them chunky).
- Salt: To taste Essential to balance the sweetness.
- Sugar: 1 tbsp adjust to taste.
- Dry Fruits: Cashews or Almonds pieces Optional.
- Cumin Seeds Jeera: Optional (You can add it if you eat it during fasting, but she does not add it).
For Spicy Sabudana Khichdi (Tikhat):
- Sabudana: 1 bowl 150g, soaked.
- Roasted Peanuts: ½ bowl coarsely crushed.
- Green Chillies: 3-4 whole or slit.
- Ghee or Oil: 1 tbsp.
- Salt: To taste Sendha Namak for fasting.
- Sugar: 1 tsp.
- Cumin Seeds Jeera: Optional (You can add it if you eat it during fasting, but she does not add it).
- Potato: Optional You can add boiled or fried raw potatoes if you like, but this recipe is shown without them.
Instructions
Recipe 1: Sweet Sabudana Khichdi (God)
- Heat the Ghee: In a pan, add 1 tbsp of pure ghee. Let it heat up.
- Roast Nuts (Optional): If you like dry fruits, fry a few cashew or almond pieces in the ghee now.
- Add Peanuts: Add the coarsely crushed peanuts directly to the hot ghee and sauté for a few seconds.
- Add Sabudana: Add the soaked sabudana pearls. Mix gently.
- Cook Briefly: Sauté on medium flame for 1 minute so the sago gets coated in ghee.
- Add Salt (Important): Add salt to taste now. Even though it is sweet khichdi, salt is required to enhance the flavour. Mix well.
- Add Sugar: After mixing the salt, add 1 tbsp of Sugar.
- Final Step: Lower the heat to the minimum. Keep stirring for 2-3 minutes until the sugar melts and the pearls turn glossy. Serve hot!
Recipe 2: Spicy Sabudana Khichdi (Tikhat)
- Heat Oil/Ghee: Heat 1 tbsp of oil or ghee in a pan.
- > Chef's Note: You can add Cumin Seeds (Jeera) here if your family eats it during fasting, but the chef skips it.
- Fry the Chillies (Important): Add the green chillies directly to the hot oil. Fry them well until they get white spots or blisters. This makes them crunchy and adds a smoky flavour to the oil.
- > Note on Potatoes: If you want to use potatoes, add chopped raw potatoes now and fry until golden, OR add boiled potato cubes after the chillies are fried.
- Add Peanuts: Add the coarse peanut powder to the oil. Fry for 1 minute to make them crunchy.
- Add Sabudana: Add the soaked sabudana to the pan. Mix well.
- Add Salt First: Add salt to taste immediately. Mix and cook on medium flame for 2 minutes.
- Add Sugar Last: Once the khichdi is hot and mixed well, add 1 tbsp of sugar.
- Final Sauté: Lower the flame completely. Do not cover. Keep sautéing (stirring) gently for 2-3 minutes. This allows the sugar to melt evenly and coat the sabudana without making it sticky. Once the pearls look soft and translucent, turn off the heat and serve!
