Whole Green Moong ~ Lapsi Sweet Khichidi.

Whole Green Moong ~ Lapsi (Wheat granules / Thick Rava / Bansi Rava) Sweet Khichidi .... Prepared using Jaggery ..... On the festive Occasion of Manjeshwar Sashti And Mahalasa Narayani Sashti ..... Margashira Masa ..... May all my Frds. receive God’s Grace And Stay Blessed .....

I have posted preparation of sweet khichidi many times before with different combinations. As I have already mentioned before, most of the people think it’s the rice moong dal khichidi that is prepared usually for dinner time. In southern parts of India both sweet and spicy khichidi’s are made. The sweet one is most of the time made as Naivedyam during festive occasions. These are prepared during functions and celebrations too as a dessert to end the meal. The month of Margashirsha or Dhanurmasa is known as Khichidi Masa in GSB Saraswat community. During this month which falls in and around December, traditionally khichidi was prepared in different combinations throughout the month. The sixth day known as Shashti being one of the main day, when almost everybody prepares this awesome prasadam as a Naivedyam to Lord Ananteshwara presiding deity in Manjeshwar a town in border of Kerala State in India. So also to Mahalasa Narayani Presiding Kula Devi at Mardol, Goa, India. 

Many types of khichidies are made with different combinations. Lentils are used with the combinations of rice of rava. I have already posted Khichidi with Bansi rava (Barik Lapsi) and chana dal before. This one I have prepared in the traditional Naivedyam type prepared in south. I have prepared this using Whole Green Moong with Lapsi ie. wheat granules / thick rava with the addition of Jaggery / gud / gur instead of sugar. You can use sugar if you desire too. But in temples usually this prasadam is prepared with jaggery only. 

Soak one cup of whole green moong in plenty of water for about 4 hours. Wash in plenty of water and then put it in pressure cooker with enough water and pressure cook on medium heat to 3 whistles. The level of the water should be about an inch above the level of the lentils in the cooker. Let the pressure drop by itself. When cool enough gently open the lid, add in 3 cups of water, 200 - 250 gms of grated jaggery and bring to a boil till the jaggery has melted. Keep this ready aside.

Meanwhile in a big kadai heat ½ cup of ghee fry some cashew nuts, when slightly brown add in some raisins / dried grapes when they get fully swollen, remove both and keep aside to be added on later. Now in the remaining ghee (in the same kadai) add in 1-1/2 cups of Bansi Rava (Barik lapsi) and fry for 5-10 minutes. 

Now add the hot cooked whole green moong along with the jaggery water it is cooked again cooked water. Mix well and bring all to a boil. Once it comes to a boil, lower the heat to minimum and cook covered till almost done. Now add in 2 cups of freshly grated coconut to this, mix well and cook on low heat for about 5 minutes. Remove from heat and add the fried cashew nuts and raisins along with 1 tsp of cardamom powder. Mix well and serve hot/cold as per your liking. This dish is sometimes served with Urad-Maida dosa as an accompaniment.