Sabudana Khichdi Recipe: This Navratri make Sabudana Khichdi with dry fruits, prepare this way

Sabudana Khichdi Recipe: Most Sabudana Khichdi is made during fasting. It is delicious as well as easy to prepare, which is why it is a favorite of most people during fasting. The amount of starch in sago is very high, due to which one feels full for a long time after eating it. Sabudana Khichdi is the most commonly eaten fruity dish even during the nine days of Navratri. It can be made in many ways. Today we are going to tell you how to make Sabudana Khichdi prepared from dry fruits.

Apart from the ingredients used in traditional khichdi, cashew nuts, almonds and makhana are also used to make it. Peanut seeds are also used in this. If someone prefers only dry fruits, then it can be prepared without peanuts.

Ingredients for making Sabudana Khichdi
Sabudana – 1 cup
Cashew nuts – 12-15
Almonds chopped – 6-8
Makhane – 1/2 cup
Groundnut Roasted – 1/4 cup
Ghee – 1 tsp
Red chilies whole – 2
Curry leaves – 18-20 leaves
Rock salt – 2 tsp
Green coriander – 1 tbsp
Green chili chopped – 1 tsp
Lemon juice – 1 tbsp

Read also: Kele ki Tikki: Make Raw Banana Tikki this Navratri, here is an easy recipe

How to make Sabudana Khichdi
To make Sabudana Khichdi of dryfruits, first of all take the sabudana and clean it with water and thaw it for an hour. Keep in mind that while melting the sago, they should be completely submerged in water. After an hour, remove the shift and leave it by spreading it on a thick cloth. Keep in mind that the water should be completely removed from the sago. Otherwise the sago will start sticking. Now take a kadi and heat ghee in it. Now add cashew nuts, almonds and makhana and fry it. When these cashews start turning light golden brown, take them out and keep them aside.

Read also: Navaratri Foods: Make ‘Vrat Wala Pulao’ this Navratri, here’s the easy recipe

Now in a separate vessel mix together sago, groundnut, salt and chili powder. Now add cumin, red chili and curry leaves to the ghee of the pan and make tempering. When the chilies become light in color, then add the mixture of sago in it. Now cook it on low flame. Stir the sago well with a ladle. Now add cashew nuts, almonds and makhana kept in it. Now mix all these well and mix them together. Let it cook on low flame. After a while take it off the flame.
Now add lemon juice on top of the sago khichdi and mix the khichdi well with a ladle. After this, add green coriander to it for garnishing. If you want, you can use green chilies by frying them or you can also put it on top during garnishing. Now your dryfruits sabudana khichdi is ready. Serve it with curd or raita and enjoy yourself.

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