This is my protein rich and delicious take on the traditional Maharashtrian Sabudana Khichadi.

The nutritious qualities of quinoa are what inspired me to come up with this recipe in 2014, but the taste is what made it a hit in our home ever since. This is an update of my original 2014 recipe with better photos 🙂 This is a protein-rich take on sago (sabudana) khichadi! Delicious, easy to make, and good for you, quinoa khichadi is sure to be a winner at your home, too!

Look at this close up to see how fluffy this quinoa khichadi looks!

Step by step, easy, super quick and goof proof recipe for the sweet Tilachi Vadi!

Tilachi Vadi , especially for Makar Sankrant!

Food and festivals have always gone hand in hand for me and I have often wondered why specific foods are eaten during a particular festival.

For Makar Sankrant festival, foods are made with sesame seeds and jaggery. Tilachi vadi or Tilgul is one of the popular sweets distributed among friends at such time. Til is sesame seeds and gul is jaggery. According to Ayurveda, sesame seeds and jaggery generate heat in our bodies in the winter and also help restore energy and vigor. That explains its importance during Makar Sankrant festival. In Maharashtra,India, people exchange Tilgul saying, “Tilgul Ghya goad bola” to mean “Let’s forget any misgivings of the past and become good friends”