7 Jun



 This is a simple khichidi recipe i started making when my son was 1 year old and was going strong with eating solids. Now i make this very often for the whole family. All we have to do is soak the lentils at night… and it gets cooked in 15 mnts. Full of protiens with the added pulses and lentils, this is good for the kids and adults alike. But for babies and toddlers , boil the harder beans before hand or use boiled ones for more soft and mashable consistency.



serves 3 - 4
cooking time - 15 mnts
prep time - 4-5 hrs


  • 2 tbls – tuver ki dal
  • 2 tbls – yellow moong dal
  • 2 tbls – masoor dal
  • 2 tbls – urad dal
  • 2 tbls – red kidney beans
  • 2 tbls – white kidney beans
  • 2 tbls – whole green moong
  • 2 tsp – ghee
  • 1 tsp – whole spices
  • 1 tsp – cumin
  • 1 small onion
  • 2 green chiilies
  • salt
  • 1/2 tsp pepper
  • 1 cup rice
  • 5 cups water


Soak the whole green moong, white kidney beans and red kidney beans at least for 4 hrs or overnight. Wash the rice and the other dals ( tuver, moong,masoor,urad) together and keep aside for 15 – 20 mnts.

making khichidi

Take a presurre cooker, heat the ghee or olive oil. Add the whole spices like cinnamon,cloves,cardamom along with cumin. Add the chopped onion and green chillies. Wash all the dals and rice and add to the pressure cooker along with salt,pepper and 5 cups water. Pressure cook for 5 whistles or 6 and switch off the stove. Serve with some papad or pickle.

saat dhaan khichidi

NOTE :- In place of the kidney beans, you can use black eyed beans, soy beans , chick peas or any other pluses or beans of your choice.




I always thought making a burfi is very difficult ..what with making the accurate sugar syrup and all that. And looking at the burfis, they seem to say – its lot of hard work and time to make us but now …i know the truth. The fantastic presentation and yummy taste… is not soo difficult to make . Try and get ready to amaze yourself!

chocolate burfi

I had bookmarked this recipe from raks kitchen lo…o…ng time ago. My husband has this annoying habit of updating my mbl and softwares, and all my bookmarks are gone without any notice. So when i recently came across this recipe again, wanted to give this a try without bookmarking it. so made this slightly modifyingy it a bit. It came out exactly as she says with a soft melt in the mouth texture. Since its made using ghee , its a rich dessert so having one piece is enough for a day or say a couple of hours 🙂 its a very tempting dessert. It was not overly sweet with a bit of crunch from the dark chocolate flavour even my little one kept nibbling them till all were finished and my friends even asked for the recipe.

layered burfi


prep time - 20 mnts
cooking time - 20 mnts
serves - 10


White whole wheat flour –  1/2 cup
Vanaspati/ ghee – 1/4 cup minus 1 tsp
Sugar –  1 cup
Vanilla essense 3 drops

White whole wheat flour –  1/2 cup minus 1 tbls
Vanaspati/ ghee – 1/4 cup minus 1 tsp
Sugar 1 cup
Dark cooking chocolate(70 % cocoa) – 3 full squares ( 150 grms)

chocolate- burfi

Keep a well greased tray ready. Heat  ghee in a pan until hot. When you add a pinch of flour to it, it should get fried immediately. Add the white whole flour and fry briskly, for a minute to get rid of raw smell. Switch off the flame. The flour should be mixed well with the ghee.
In another heavy bottomed pan, add sugar and 1/2 cup water. Boil until one string consistency. Its very important to get one string consistency. So double ensure that it has reached one string consistency. (If you check by swiping the back of the ladle with your fore finger and check in between thumb and forefinger, a string will from).
Now, switch off the flame and add the roasted wheat flour. Mix well to a smooth paste. Add the vanilla essence. Keep stirring.
Continue until the mixture gets thick.  It took 5 mins for me, so kept stirring until that. If your sugar syrup is past one string consistency, the mixture gets thick fast, so the time depends on the syrup consistency. If syrup has not reached one string consistency then it will never get thick. So syrup consistency is very important. Pour in a greased plate.
Level with a greased zip loc or flat ladle. Let it be thin as we are gonna make it 2 layered.

For the choco layer, break the dark chocolate chunks into smaller pieces ans keep aside.
Now follow the same process of heating ghee,when its hot add white wheat flour and mix well. And keep aside.
Prepare sugar syrup for one string consistency same as step 2 and add the broken down dark chocolate chunks to it.  Mix well untill all the chocolate had melted, switch off the fire (remove from fire and keep stirring). Now add this to the wheat mixture and keep stirring untill thickened.
When the mixture gets thick, pour it over the vanilla layer. Spread same as before to a smooth level using a greased zip loc. Let it set for atleast 1/2 hr and then cut into desired shape with a knife. Invert and tap gently over another tray to get the pieces separately.

dark chocolate burfi


  • Both ghee or vanaspati works great for this. But do not add more than mentioned. This is the maximum we can adadd to this burfi, otherwise the burfi will become so soft.
  • Vanilla adds great flavour to this. If you don’t have then you can add powdered elachi.
  • sugar syrup is very important to get the correct shape of the burfi.
  • Do not let the mixture cool without stirring as it will not be smooth later.
  • So keep stirring until it cools and poured into the tray.
  • You can make only vanilla or only chocolate too. Add any other colour to the white layer.

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

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