Khichdi Arancini

Ingredients 

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

Method

1. Place a strainer on a bowl, put the Multigrain Khichdi Mix in it and wash well with water. Place the filter in 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, 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 a 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 spoon, and keep one arancini in each spoon. Skew a sprig of fresh parsley on each toothpick and pierce them onto each arancini and serve immediately