White Khichda

If you havnt ever tried this version of khichda GET INTO UR KITCHEN RIGHTTT NOW.

My personal favourite and I like this even more than the yellow version.
First slice 3 onions and fry it till golden in 1.5 cup of oil ( we will need the oil later in the recipe ) keep aside the onion barista.
Then in a pressure cooker put 1 litre of water , 3 elaichi , 3 laung , 1 badi elaichi ,1 badiyan broken to pcs , 2-3 pc dalchini , 2 tej patta, 1 tsp whole black pepper , 2 tbsp garlic paste , 1.5 tbsp ginger paste , 1 tbsp green chilli paste , salt and 750 gm chicken/mutton/beef . Pressure cook till done and remove the meat , shred and keep aside.
In the same stock put one more glass of water , 250 gms of overnight soaked wheat and pressure cook on high heat till first whistle and low heat for 10 mins.
Now transfer the cooked wheat and stock to a big vessel.

Wash and soak a Fiat each of toor , masoor , chana , moong , urad dal and rice (a total of 150gm) . Put this in pressure cooker with 2 glass water and pressure cook on high heat for first whistle then keep on low heat for 5 min . Once done blend to a fine paste.

Now in the big vessel in which we have put the wheat . Add the dal paste and mix . . Cook little and add 500 ml milk and cook more . Add salt and cook more and keep smashing till thick . Once u get the desired conistancy add juice of 1 lime and mix . Heat the oil of the barista along with 2 -3 tbsp ghee and put half tsp Shah zeera and let it crackle , pour this hot over the khichda ( reserve little for topping ) then add a handful of barista and chopped Kothmir phudina and cook for 10 mins and keep smashing.

Serve hot in a plate and top with the barista oil , some salli wafer, chopped Kothmir phudina and barista . Add a dash of lime juice and enjoy .

Ps the longer you cook the tastier so don’t hurry with this recipe let the khichda cook nicely and keep smashing and stirring in between.