Safed Khurdi

Safed Khurdi

A comforting Bohra broth of mutton and milk, paired with spiced lentil khichdi

Yields: 4–6 servings | Total Time: 2 hours

---

Cultural Notes

Khurdi traces its roots to the Bohra households of Gujarat and Kathiawar, where goat meat was commonly consumed, and no part of the animal went to waste. This dish likely originated as a practical and nourishing way to utilize mutton bones and trotters, extracting both flavor and nutrition. The inclusion of milk may seem unusual, but it serves a specific purpose: to enrich the broth, neutralize gaminess, and create the pale, almost pearly white hue that defines a good Khurdi.

Khurdi evolved as a winter remedy and post-partum tonic, given its warming properties and the calcium-rich benefits of bone broth. Khurdi was often made in large pots for family gatherings, especially on Sundays. It was typically paired with Masoor Dal Khichdi, whose earthy, spiced softness perfectly complements the creamy Khurdi.

---

Ingredients

For the Mutton Broth

• 500g mutton bones (marrow bones or trotters)

• 1½ tbsp ginger-garlic paste

• 2 green chillies, slit

• 1 small cinnamon stick

• 2 cloves

• 1 black cardamom

• Salt to taste

• Water, as required to cover the bones

For the Khurdi Base

• 3 tbsp ghee

• 1 tsp cumin seeds (jeera)

• 2 medium white onions, finely chopped

• 2 tbsp wheat flour

• 2–3 whole green chillies

• 1 tej patta (bay leaf)

• 2 cups full-fat milk (or more as needed to whiten the broth)

• Salt as per taste

• Fresh mint leaves (phudina), for garnish

• Lemon wedges, to serve

---

Method

1. Prepare the Mutton Broth:

   • In a large pot, combine the mutton bones, ginger-garlic paste, green chillies, whole spices, and salt as per tatse.

   • Add enough water to cover and boil until the meat is 80% tender and the broth is flavorful (about 45–60 minutes).

   • Strain and reserve both the meat and stock separately.

2. Make the Khurdi Base:

   • In a heavy-bottomed pot, heat ghee and add cumin seeds.

   • Once they splutter, add chopped white onion and sauté until translucent.

   • Add wheat flour and sauté until it releases a nutty aroma and the ghee begins to shine.

3. Combine Broth and Seasonings:

   • Add the reserved mutton pieces and broth to the flour mixture.

   • Stir well and add whole green chillies and bay leaf.

   • Bring to a boil, then reduce heat to medium.

4. Enrich with Milk:

   • Pour in the milk slowly, stirring constantly. Add enough to turn the broth pale white and creamy.

   • Adjust salt as per taste.

   • Simmer on low heat for 30 minutes until the flavors are fully integrated and ghee floats on top.

5. Garnish and Serve:

   • Turn off the heat. Add fresh mint leaves just before serving.

   • Serve hot with lemon wedges on the side.

---

Chef’s Notes

• The consistency should be pourable—not too thick, not too watery. Adjust milk or broth accordingly.

• For a deeper flavor, simmer the bones longer before proceeding with the base.

• You may also add a few soaked almonds or crushed peppercorns for a slight twist.

• Best served with Masoor Dal Khichdi or Broon Pav.