Jharkhand Mitha Khichdi Sweet Red Rice Porridge

Method

1. 1

   Wash rice and dal: Wash 1 cup red rice and 1/2 cup moong dal separately in several changes of water. The red rice water will run reddish at first — this is normal.

2. 2

   Pressure cook together: Place the washed rice and dal in a pressure cooker with 4 cups water and a pinch of salt. Cook on high until the first whistle then medium for 5 to 6 whistles. Red rice takes longer than white rice — the extended cooking produces a very soft, thick porridge.

3. 3

   Open and stir: Let the pressure release naturally. Open the cooker. Stir vigorously — the rice and moong should have merged into a thick porridge. Mash slightly with a spoon.

4. 4

   Add jaggery on low heat: Place the pot on very low heat. Add grated jaggery. Stir immediately and continuously as the jaggery dissolves into the hot porridge. The porridge will turn darker from the jaggery.

5. 5

   Add fresh grated coconut: Add the fresh grated coconut. Stir to distribute evenly through the sweet porridge.

6. 6

   Add cardamom: Add cardamom powder. Stir.

7. 7

   Add ghee: Add 2 tbsp ghee. Stir. The ghee makes the porridge glossy and fragrant.

8. 8

   Taste and adjust sweetness: Taste the mitha khichdi. It should be gently sweet from the jaggery, earthy from the red rice, and fragrant from the coconut and cardamom. Add more jaggery if needed.

9. 9

   Check consistency: The mitha khichdi should be thick — like a flowing porridge that slowly settles. If it is too thick, add 1/4 cup warm water and stir.

10. 10

    Serve warm: Ladle into bowls. Serve warm as a complete meal — it is simultaneously a carbohydrate, protein and sweet dish.

11. 11

    Note: Mitha Khichdi is the food of Sohrai — the most important agricultural festival of Jharkhand observed in October-November after the paddy harvest. Sohrai marks the completion of the harvest and is observed by all communities of Jharkhand. The sweet khichdi made from the freshly harvested red rice is both a celebration of abundance and an offering of thanks to the earth for the harvest. Every household makes this on Sohrai day.