How to make Ganesh Chaturthi fasting special Sabudana khichdi: 6 simple steps

Sabudana khichdi is a popular fasting favourite, but getting the texture right can make all the difference. These six simple steps help you make a fluffy, flavourful version that does not turn sticky or mushy.

Wash sabudana until the water runs mostly clear. Soak it with just enough water to barely cover the pearls. Leave it for 4–6 hours or overnight, then drain well.

Press a soaked pearl between your fingers. It should mash easily without feeling hard at the centre. If it still feels firm, sprinkle a little water and leave it for longer.

Dry-roast peanuts until fragrant, cool them and crush them coarsely. This adds crunch and a nutty flavour while also making the khichdi more filling.

Heat ghee, then add cumin seeds, green chillies and curry leaves if your fasting tradition allows them. Add diced potatoes and cook until lightly golden.

Mix in the soaked sabudana, crushed peanuts and rock salt. Cook on low to medium heat, stirring gently, until the pearls become translucent. Avoid prolonged cooking.

Switch off the heat and add fresh coriander and a squeeze of lemon. Serve the khichdi immediately while the pearls are fluffy and the peanuts are still crunchy.