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!