Khichdi Arancini - SK Khazana

A traditional Italian dish gets an Indian twist This is a Sanjeev Kapoor exclusive recipe.

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Khichdi Arancini - SK Khazana

Main Ingredients Multigrain khichdi mix, Ghee
Cuisine Indo-Italian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Khichdi Arancini - SK Khazana

  • 200 grams Multigrain khichdi mix
  • 2 tablespoons Ghee
  • 2 tablespoons Fresh coriander leaves chopped
  • 50 grams Mozzarella cheese cubes cut into ½ inch cubes
  • as required Refined flour (maida)
  • as required Bread crumbs dried
  • for deep-frying Oil
  • for garnish Fresh parsley
  • to serve Tomato sauce


  1. Place a strainer on a bowl, put the Multigrain Khichdi Mix in it and wash well with water. Place the strainer on another bowl so that excess water drains away.
  2. Heat 2 tbsps ghee in a pressure cooker, add the masala premix that comes with the khichdi mix and sauté for a few seconds or till the cumin seeds turn golden brown.
  3. Add the khichdi mix, mix well and sauté for a few seconds. Add 500 ml water, mix well and allow the mixture to come to a boil. Put the lid on the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
  4. Transfer the cooked khichdi onto a plate and allow to cool down. Add coriander leaves and mash the mixture well with your hand.
  5. Divide the mixture into equal portions and stuff each portion with a cheese cube and shape them into balls.
  6. Heat sufficient oil in a wok.
  7. Take refined slurry in a bowl and spread dried breadcrumbs on a plate. Dip each ball into slurry, coat them with breadcrumbs, slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
  8. Put some tomato sauce in each soup spoons, keep one arancini in each spoon. Skew a sprig of fresh parsley on each toothpick and pierce them onto each arancini and serve immediately