Homemade Khandela Ghau for Khichda
Often, we live in places where Khichda Na Ghau, also known as Khandela Ghau, is not easily available. So, what do you do? Simple. Make it at home!
This is how I prepare Khandela Ghau so that it is ready to use when you want to make Khichda.
Ingredients List
gms
π‘ Adjust yield to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 1000 | g | Whole wheat (Ghau), mature and clean |
| • | 1 | batch | Water, as required |
Method / Instructions
- 1. Soak the Wheat: Take good-quality whole wheat according to your requirement. Ensure it is clean, mature, and heavy with a good golden colour. Submerge completely in water and soak for 1–2 hours until softened.
- 2. Lightly Break the Outer Skin: Drain soaked wheat and transfer to a mixer-grinder jar. Pulse 1–2 times, shake jar well, and repeat 2–3 times total. The goal is to loosen and scrape the outer skin without crushing the grain into powder.
- 3. Wash the Wheat: Transfer processed wheat to a bowl, add water, wash gently with your hands, and pour off dirty water completely until reasonably clean.
- 4. Drain and Dry: Transfer washed wheat onto a clean cloth, squeeze gently to remove excess water, and spread evenly on a tray or plate to dry completely in sunlight or a well-ventilated area.
- 5. Clean the Dried Wheat: Once completely dry, gently toss in the tray to separate loose husk (bussa) and unwanted particles. Clean thoroughly. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 340 Kcal |
| πͺ Protein | 12.0 g |
| πΎ Carbohydrates | 72.0 g |
| π₯ Total Fat | 2.0 g |
| π§ Saturated Fat | 0.4 g |
| π± Dietary Fibre | 10.5 g |
| π¬ Total Sugars | 0.4 g |
| π§ Sodium | 5 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Always choose clean, mature, and heavy wheat with a good golden colour; grain quality directly impacts the texture of your final Khichda.
- Use the pulse function carefully so you only scrape and crack the outer bran rather than pulverizing the wheat.
Tips & Tricks
- Check the wheat after each quick pulse round to prevent uneven cracking.
- Ensure the washed wheat is thoroughly dried in the sun or a well-ventilated space before storing to prevent moisture build-up.