Gluten-Free Khichdi Payasam Recipe: As the golden January sun heralds the harvest festival of Pongal, our kitchens fill with the promise of sweetness and gratitude. This year, let’s weave a new tradition into the fabric of our celebrations—one that cradles the essence of comfort while embracing mindful eating. Introducing a Gluten-Free Khichdi Payasam. This dish isn’t just a dessert; it’s a warm, spiced hug in a bowl. It transforms the humble, savory khichdi into a delicate, creamy pudding, blending the festive spirit of Pongal with the gentle goodness of moong dal and rice. It’s a celebration of abundance that everyone at your table can enjoy, a perfect symbol of prosperity and well-being for the year ahead.
Gluten-Free Khichdi Payasam Recipe Overview
| Topic | Details |
|---|---|
| Course | Dessert / Sweet Dish |
| Cuisine | Indian (Tamil Nadu Festival Special) |
| Diet | Gluten-Free, Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Serves | 4-6 people |
| Key Flavor | Gently sweet, creamy, with notes of cardamom and ghee |
Ingredients to make Gluten-Free Khichdi Payasam Recipe
- ½ cup split yellow moong dal (lentils)
- ¼ cup short-grain rice (like sona masoori) or idli rice
- 4 cups whole milk (or coconut milk for a vegan version)
- ¾ cup jaggery powder (or grated, adjust to taste)
- 2 tablespoons ghee (clarified butter)
- 10-12 cashew nuts, broken
- 10-12 raisins
- ½ teaspoon cardamom powder
- 1 pinch of edible camphor (optional, for authentic aroma)
- ½ cup water
Step-by-Step Process
Serve Warm: Your Gluten-Free Khichdi Payasam is ready! Serve it warm in traditional bowls. It tastes best when shared fresh, carrying the warmth of the hearth and the joy of the festival.
Wash & Soak: Gently rinse the moong dal and rice together in a bowl of water until the water runs clear. Soak them in fresh water for 15-20 minutes. This helps them cook faster and become perfectly soft.
The Toasting: In a heavy-bottomed pot or deep pan, heat 1 tablespoon of ghee on medium flame. Add the drained moong dal and rice. Gently roast them for 4-5 minutes, stirring constantly. You’ll know it’s ready when a beautiful, nutty fragrance fills your kitchen and the dal turns a shade lighter. This step is the soul of the dish—it adds a deep, comforting flavor.
First Cook: Pour in ½ cup of water into the pot with the toasted dal and rice. Bring it to a gentle simmer, cover, and let it cook on low heat for about 10 minutes, or until the grains are soft and have absorbed the water. They should mash easily between your fingers.
The Creamy Simmer: Now, add the milk to the cooked dal-rice mixture. Stir well to combine. Increase the heat to bring it to a simmer, then immediately reduce to low. Let it cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking. The payasam will begin to thicken slightly.
Sweeten Naturally: Add the jaggery powder to the pot. Stir continuously for 3-4 minutes until the jaggery melts completely and blends into the payasam. The color will transform into a lovely caramel hue.
The Fragrant Finish: Stir in the cardamom powder and edible camphor (if using). Let the payasam simmer for another 2 minutes, allowing the flavors to marry.
Tadka (Tempering): In a small tadka pan, heat the remaining tablespoon of ghee. Fry the cashew nuts until golden, then add the raisins. Watch as they plump up like little treasures. Pour this fragrant, crackling ghee along with all the nuts and raisins directly into the payasam. Give it one final, loving stir.
Tips to Make it Perfect
- Low & Slow: The secret to a creamy payasam is patience. Always cook on a low flame after adding milk to prevent it from curdling and to develop a rich texture.
- Jaggery Check: If using block jaggery, grate it finely and dissolve it in 2-3 tablespoons of warm water. Strain to remove any impurities before adding to the payasam.
- Consistency is Key: Remember, the payasam will continue to thicken as it cools. If you prefer it thinner, add a splash of warm milk just before serving.
- Nutty Variations: Feel free to add slivered almonds or chopped pistachios along with the cashews for extra texture and color.
- The Aroma of Ghee: Don’t skip the ghee tadka. It elevates the dish from simple to sublime, adding an irreplaceable depth and festive aroma.
This Pongal, as you offer the first scoop to the sun, let this Gluten-Free Khichdi Payasam be a sweet testament to a harvest of health, happiness, and inclusive celebrations. Pongalo Pongal!
Also Read: Makar Sankranti Sugar Free Til Chikki: Healthy Crunch for Festive Snacking
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.