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5 from 3 votes

Tikho Khichado | Chadeli Gehu no Khichado

Tikho Khichado | Chadeli Gahu no Khichado is a traditional Gujarati dish made with husked wheat. The dish is wholesome and is specially made during Makar Sankranti.
Course Dinner, Lunch
Cuisine Gujrati, Indian Cuisine
Keyword Festival Food
Prep Time 8 hours
Cook Time 15 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Pan / Kadai / Wok

Ingredients

Boil

  • 1 cup Wheat Berries dehusked
  • 1/2 cup Toor Dal
  • 1/4 cup Peanuts raw
  • 3-4 Dry Dates
  • 1 teaspoon Sugar optional , but recommend
  • Salt to taste
  • 4 cups Water hot

Temper

  • 1/4 cup Oil
  • 1/2 teaspoon Cumin Seeds
  • 1 teaspoon Ginger finely chopped
  • 1 tablespoon Garlic fresh green garlic
  • 2-3 Green Chilly slit
  • 3-4 Whole peppercorns
  • 1 small stick Cinnamon
  • 2-4 Cloves
  • 8-10 Cashews halved
  • 10-15 Raisins
  • Pinch Turmeric

Garnish

  • Coriander Leaves
  • Cashews& Raisins

Instructions

Boil

  • At first we will soak the wheat berries for 8-10 hours. I normally soak them overnight.
  • Soak the Toor Dal for an hour at least.
  • Wash till the water turns clear .
  • Wash and soak the raw peanuts too for an hour.
  • Pound the dry dates and discard the seeds. Roughly pound to make a little smaller pieces.
  • Drain the water from wheat berries , toor dal and peanuts.
  • Now using a pressure cooker we will add the soaked wheat berries, toor dal , raw peanuts, dry dates, salt to taste and 4 cups of hot water.
  • At this time you can add a teaspoon of sugar, but if you do not want it , skip it.
  • Pressure Cook on medium flame for 5 whistles.
  • Do not open the cooker, let the pressure release naturally.
  • Once the pressure is released , open the cooker and check if the wheat is soft. Take a grain and press between your forefinger and thumb.
  • Give a good mix to this khichado.

Temper

  • Now we will temper the khichado .
  • Heat 1/4 cup oil in a pan.
  • As soon as the oil is hot , add cumin seeds, ginger , garlic, slit green chilly. Give a quick stir and now add peppercorns, cinnamon and cloves. Again give a quick stir and add a pinch of turmeric.
  • Now add the cooked khichado and mix well.
  • The khichado dries up very fast so we must make sure that the consistency is on the soft side.
  • At this point add 1/4 cup hot water and mix very well .
  • Finally add fried cashews and raisins and serve hot.

Notes

  1. The Chadelu gehu is available around Makar Sankranti, but you can make this wheat at home too.
  2. The khichado is made as a sweet too, Boiling process remains the same, only tempering changes.
  3. Always remember the ratio is 1:2, so we will add double the water. If the wheat and dal is 2 cups then we will add 4 cups of water.
  4. It is always good to add hot water for easy and quick cooking.