Hello, food lovers. You know what? I am a person who loves to explore food items from around the world. Yes, I am a food addict.
But a healthy food addict, nonetheless. So when I heard about the khichu recipe from India, I was very intrigued.
It’s rice flour and milk-based pudding that is popular all over India. And even though it might seem simple to make, khichu really packs a flavor punch.
So guys, here is the homemade khichu recipe I will share with you today. And trust me, you are going to love it.
What is khichu?
I know many of us have tried this dish before. But not many people outside India know about it.
So, in a nutshell, khichu is rice flour and milk-based pudding that gets thickened with starch from the rice flour as it sets in the fridge.
American people usually refer to it as rice pudding. But in India, we call it khichu. And that’s why this recipe is also called the papdi no lot recipe.
Is khichu difficult to digest?
Now, before I get started, let me answer a question that many people asked me before.
Look, here, milk and flour are two ingredients that many people might find difficult to digest.
But the khichu you eat at a restaurant or in your home is not rice flour and milk pudding.
That’s because the rice flour and milk in the khichu dish are cooked together until thickened, which eliminates any potential problems with digestion.
So go ahead and give it a try. And then find out the answer by yourself.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Serving Size2
- Energy169 cal
Ingredients of Khichu recipe
- 1 cup uncooked rice flour
- 2 and 1/2 cups whole milk ( You can use water instead but not recommended)
- Chili seeds or carom seeds, as per your taste preference
- 1 teaspoon cumin
- 1 chili
- 1/4 teaspoon baking soda
- Peanut oil
- Salt to taste
- Any type of masala (Pickle will suit it best)
Instructions for Khichu recipe
Cook the rice flour in a pot with water until the rice flour becomes a thick paste.
Be careful not to make it too mushy, or else khichu will be difficult to work with.
Add oil, cumin, chili, and baking soda to the rice flour mixture and mix well till everything is combined.
You can also add salt if needed now.
Heat a non-stick pan over medium heat and spoon khichu batter into it slowly while stirring continuously so that it doesn’t stick to the pan or burn on top.
If lumps form, use a spoon to break them up and continue cooking khichu until the rice flour is cooked.
Once khichu is fully cooked, remove it from the heat and let it cool down a little bit. Then enjoy.
- Serving Size2
- Amount per serving
- % Daily Value*Standard DV
- Total Fat5.5 g78 g7.05%
- Saturated Fat- g20 g0%
- Trans Fat- g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol0 mg300 mg0%
- Sodium0 mg2300 mg0%
- Total Carbohydrate27.2 g275 g9.89%
- Dietary Fiber0.8 g28 g2.86%
- Total Sugars- g
- Added Sugars- g50 g0%
- Sugar Alcohal- g
- Protein2 g50 g4%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium3.4 mg1300 mg0.26%
- Iron0.1 mg18 mg0.56%
- Potassium25.8 mg4700 mg0.55%
- Vitamin A45 mcg900 mcg5%
- Vitamin C (Ascorbic Acid)0 mg90 mg0%
- Vitamin E (Tocopherol)- IU33 IU0%
Pro Tips to make the Khichu recipe tastier:
1) Add a clove of garlic to the khichu batter for an extra flavor boost.
2) Use masala powder or cumin seeds instead of chili seeds to add a little more spice.
3) Enjoy khichu with a side of yogurt or chutney for a complete dish.
4) If you want to make khichu frozen, just spread a thin layer of khichu batters on a baking sheet and freeze it for about 3-4 hours.
Then cut and serve as you would any rice flour snack.
Is Khichu a healthy recipe?
Now, come to the main point. I am a person who never thinks twice about rejecting an unhealthy recipe because I know that it won’t make me healthy in the long run.
However, khichu is a snack that can be considered a healthy recipe because it doesn’t have many carbs.
Furthermore, khichu batter is low in fat and sodium, making it a nutritious snack.
As you can see in the ingredients section above, khichu is composed of rice flour, cumin, chili seeds, baking soda, and salt.
Can you show me a major ingredient that is bad for health? I know you can not. That’s why khichu is a healthy snack that anyone can enjoy.
If you want to make it even healthier, try adding some variations to the recipe.
If you’ve made a Khichu recipe before, then this is what we call a finale. The sweet and soft texture of khichu makes it one of the most loved desserts in every family.
It can also be enjoyed as a tea-time snack with milk or coffee.
We usually make khichu during festivals like Holi, Dusshera, and Christmas, when everyone gets crazy about sweets.
Also, it’s an ideal recipe for beginners because the ingredients are very basic ones that can be found easily at home too.