Usually, I don’t time my recipes according to festivals as my blogging depends on the time I get after my household works along with taking care of two kids. But this time it is different. With the encouragement I got from my readers for my previous posts, this sweet recipe is definitely worth spending my sleep time on, just to post for Vijaya Dashami. Thank you readers! Without you to read this, I will never be motivated to write. ❤️
The significance of Vijaya Dashami has two stories from the Indian mythology. One is the killing of Ravana by Lord Rama and the second is the killing of Mahishasura by Goddess Durga, both of which are celebrated on this auspicious day signifying the victory of righteousness and goodness over evil.
My heartfelt prayers to God on this occasion is to not allow the bad qualities in me take over the good qualities at any moment and also let me not hurt anyone knowingly or unknowingly. As I write this, I know it is difficult as we are all humans and make mistakes. But if we continue praying, God will definitely help us overcome everything in life. We just need to leave everything to him and trust him. As my Amma says, do good and be good, that’s all we can do. Whatever has to happen, will happen according to God’s will and we can’t change it. Once we understand this, we are at peace.
On this spiritual (and a “letting out my heart” 😁) note, I would like to wish all of you a very happy Dussehra or Vijaya Dashami. Hope you all try this easy sweet which is loved in my family. May the sweetness always remain in your lives and may it be filled with happiness.
1 Cup Broken wheat/ Gonva Khan/ Daliya/ Lapsi
1 Cup Jaggery (powder or grated)
About 4 Cups hot Water
1/2 Cup thick Coconut milk *check notes
2 Tbsp Ghee
About 8 to 10 Cashews
About 2 Tbsp Raisins
1/2 tsp Cardamom powder
Step by step recipe:
1. Heat ghee in a pan and add cashews and raisins. Fry till the cashews turn light brown and raisins plump up.
2. Add broken wheat and roast for a minute.
3. Now, add 2 Cups hot water (at first) and cook till it absorbs all the water. Then, add 1 Cup hot water and 1 Cup more if needed, along with 1/2 Cup coconut milk.
4. Cook till the broken wheat turns soft and swells.
(Took 4 Cups water for me in total for 1 Cup broken wheat. Might vary depending upon the variety of broken wheat.)
5. Now add jaggery and mix well.
6. Keep stirring and cook till the mixture leaves the sides of the pan. Add cardamom powder.
7. Remove and serve hot with banana slices as garnish if you have.
* The only time consuming part while making this khichdi is for the broken wheat to cook fully. Add 2 Cups of hot water first and then 1 Cup each time while checking if the broken wheat is cooked or not.
* When it cooks fully, it will swell in size and you can no longer see it white grain like but will be very soft.
* For me, 1:4 ratio of broken wheat: hot water worked perfectly to get soft yet thick texture of khichdi. If you like a little thin texture of Khichdi, then you can increase the water content.
* I add this khichdi to a plate and cut into squares. It cools down and sets, giving perfect slices. You can serve that way too if you like.
* Coconut milk gives it the richness in taste. I make Coconut milk using coconut milk powder. You can use fresh coconut milk as well.