Jaggery khichdi (gur ki khichdi)
Preparation Time
7 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 4
Key Ingredients
- Jaggery powder
About This Recipe
Khichdi is usually a savoury pot of rice and dal, but a generous spoon of jaggery turns the same pot into gur khichdi, the sweet version. This one cooks basmati rice and green moong dal the everyday way, with cardamom sizzled in ghee, then folds melted gur through the cooked grains at the end.
The jaggery goes in after the pressure cooking on purpose. Ghee-slicked grains and melted gur folded in gently stay separate and soft, while jaggery added before pressure cooking can catch on the base of the cooker. The khichdi ends up a pale caramel colour, with the cardamom and ghee doing the seasoning.
Yellow moong dal works in place of the green split and gives a creamier pot; sona masoori rice works in place of basmati. Add a tablespoon of grated coconut with the jaggery if you like it richer. Kept chilled, the pot is good for the next two days; stir in a splash of hot water as you reheat.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Basmati Rice — 3/4 cup
- Green moong split (chilka moong dal) — 1/4 cup
- Jaggery powder — 150 g
- Ghee (1 tbsp for the tempering, 1 tbsp to finish) — 2 tbsp
- Hot water — 4 1/2 cups
- Green cardamom pods, crushed — 3 piece
Skip The Store !
Get all you need for the recipe in just a few clicks
Serving Suggestions
Serve warm in bowls with the reserved ghee melting over the top. A glass of cold milk or a spoon of thick curd alongside balances the sweetness. It also makes a gentle breakfast, warm and a little loose. For more gur desserts, see the jaggery recipes roundup.
Tips for Cooking Jaggery khichdi (gur ki khichdi)
Melt the jaggery separately in a little hot water and pour it over the cooked khichdi; stirring solid gur into the hot pot clumps it. Fold with a light hand so the grains stay whole. Keep the flame low under the last fold: high heat after the jaggery goes in makes the base stick. Loosen a stiffened pot with hot water, a splash at a time.
Chef’s Note
The rice and dal supply the protein here, about 6.7 g in a bowl, with 2.2 g of fibre from the dal and grain together. A bowl comes to around 375 kcal, most of it from the grain and the jaggery. Count the three crushed cardamom pods in the pot so nobody bites into one.
Per serving (approx.): 375 kcal, protein 6.7 g, carbs 68 g, fat 7.9 g, fibre 2.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 21, 2026
Recipes You’ll Love
More everyday cooking with COWBERRY organics, from the same kitchen.
Preparation Time
5 Min
Cooking Time
25 Min
Difficulty Level
easy
Preparation Time
10 Min
Cooking Time
10 Min
Difficulty Level
easy
Preparation Time
5 Min
Cooking Time
10 Min
Difficulty Level
easy