Festival Recipes

Khichdo – Sweet version | How to make Khichdo for Uttarayan | Festival recipes

Winter veggies make the most delightful of meals, and I await the fresh veggies that my local green grocer brings me to make Undhiyu, Palak Paneer, Aloo Methi and other local delicacies. Today is the last post in this week’s festival series and lets see what we have here.

Oondhiyoo (aka Undhiyu) with Puri is another favourite dish in Gujarat to celebrate the local veggies that are typically grown only in winter. This is served with today’s dish – Khichdo (Not to be mistaken for Khichdi) as a complete meal on Uttarayan. Khichdo served in both sweet and savoury versions, and I opted for the former. 

Its a quick to make yet simple, hearty dish. Although I had plans to serve it with undhiyoo, it called for too much labour to make both the dishes together on the same day, when we also celebrate the Pongal – Sankranti festival with a festival spreadthat was posted yesterday ! (Dear H is from Tamilnadu, therefore the Pongal varieties feature with my Karnataka upbringing, hey ! Somebody said “Two States” ? :D) 

Adapted from here with minor modifications.


Prep time : 10 mins + 1 hour soaking time ; cook time : 15 mins ; serves : 3 (small portions)


  • Lapsi / Broken wheat / cracked wheat / Fada (gujarati) – 1/4 cup
  • Channa Dal – 1 TBSP
  • Toor dal / Arhar Dal – 1 TBSP
  • Sugar – 4 TBSP (I used organic powdered jaggery)
  • Ghee – 1 Tbsp (or to taste)
  • Milk – 3/4 cup (you can use vegan milk)
  • Dry fruits – 1/2 tsp (chopped)
  • Saffron – a pinch – Optional
  • Cardamom powder , nutmeg powder, clove powder – 1/4 tsp (or a large pinch) altogether



  1. Dry roast the lapsi for 1-2 mins till just warm (optional but recommended).
  2. Wash and soak the lapsi + dals separately for 1 hour
  3. Drain, add adequate water and pressure cook for 3 whistles.
  4. In the same pan, add milk and jaggery / sugar. 
  5. Let it cook for a while. Soak saffron in warm milk for 2 mins and add it.
  6. Now heat ghee, fry the dry fruits. Add half of the fry fruits to the Khichdo.
  7. When the mixture is semi solid, turn off.
  8. Add the spice powders. serve warm or hot with remaining nuts sprinkled on the top.


We are celebrating BM theme with festival specials this week here at Sizzling Tastebuds. Hope you liked the previous two dishes 

Sending this to BM # 72 under “Festival Dishes” Theme




  1. vaishali sabnani

    This khichdo is new for me, and looks good. The khichdo I have seen here is made with a special wheat and is dry..I too have never made it, but have eaten at a friends place. and yes it is a savory one. Let me find from these friends if they also make a sweet version.

  2. The dish looks very creamy and must have tasted yum…I have been planning for Undhiyu as well for so long, sign!

  3. Sharmila kingsly

    Looks yumm and this dish is so new to me 🙂 Lovely!!

  4. Smruti Ashar

    This is the perfect recipe for Sankranti. We love to enjoy this one every year. Thanks for sharing it!

  5. Gayathri Kumar

    This looks awesome Kalyani. Such a creamy dessert..

  6. MySpicyKitchen

    Khichdo looks creamy, hing and must have tasted great.

  7. Priya Suresh

    Extremely creamy and droolworthy, just drooling over that bowl.

  8. cookingwithsapana

    So creamy and delicious looking khichdo. Perfect for Sankranti.

  9. Very creamy and no doubt delicious!

  10. Sandhya Ramakrishnan

    This is something very new and it looks amazing. I am really craving for a bowl of this 🙂

  11. That's such a comforting and delicious looking dish.

  12. Priya Srinivasan - I Camp in My Kitchen

    Wow, looks yum kalyani, and very new!!!

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