Thiklem and Randho food for lactating mothers


My recent post on Pospartum care Thiklem & Rando gave details of the traditional recipes for Thiklem (Dry Randho also called Sukho Randho) and Randho (Wet, jam like consistency) and the simple version with readily available ingredients.

I will re-state here only the simple version of the recipes, with some modification, to make it easier to understand and prepare.

Randho (Wet)

Ingredients

  1. 1 Litre coconut milk
  2. 750 gms. Palm Jaggery
  3. 250 gms. Poha (flat)
  4. 250 gms. Tup/Pure ghee
  5. 100 gms. Onions, sliced
  6. 100 gms. Garlic, sliced
  7. 50 gms. Dill Seeds (Shopa)/or Fennel seeds
  8. 50 gms. Kuskus (Poppy seeds)
  9. 50 gms. Cumin seeds
  10. 50 gms. Ajwain/Carom seeds
  11. 50 gms Fenugreek seeds
  12. 50 gms. Corainder seeds
  13. 50 gms. Mustard seeds
  14. 50 gms. Black Pepper corns
  15. 50 gms. Turmeric
  16. 10 gms. Cardamom
  17. 1 no. Nutmeg
  18. 1 gm. Saffron (Kesar)
  19. 100 gms. Dry Dates
  20. 50 gms. Raisins
  21. 100 gms. Almonds
  22. 100 gms. Cashewnuts

Method

  • Roast all the spices from Dill seeds to Black pepper and grind to a paste with some water.
  • Take a pan, place on heat and add the coconut milk alongwith the ground paste.
  • Mix well and cook stirring consantly.
  • Add turmeric, sliced onions, garlic, grated nutmeg, powdered cardamom and grated jaggery.
  • Cook till mixture turns dark brown.
  • Add ghee and mix till well incorporated.
  • Add the chopped dry fruits, kesar, poha and cook till glossy.
  • Remove, allow to cool and store in glass or steel container or bottle and refrigerate.
  • 1 tbsp. to be given warm, once day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry) Also called Sukho Randho

Ingredients (Same as above except coconut milk but add fresh or dessicated coconut as stated below)

  1. 250 gms. Coconut (Fresh or dessicated)
  2. 750 gms. Palm Jaggery
  3. 250 gms. Tup/Pure ghee
  4. 100 gms. Onions, sliced
  5. 100 gms. Garlic, sliced
  6. 50 gms. Fennel Seeds
  7. 50 gms. Kuskus (Poppy seeds)
  8. 50 gms. Cumin seeds
  9. 50 gms. Ajwain/Carom seeds
  10. 50 gms Fenugreek seeds
  11. 50 gms. Corainder seeds
  12. 50 gms. Mustard seeds
  13. 50 gms. Black Pepper corns
  14. 50 gms. Turmeric
  15. 10 gms. Cardamom
  16. 1 no. Nutmeg
  17. 1 gm. Saffron (Kesar)
  18. 100 gms. Dry Dates
  19. 50 gms. Raisins
  20. 100 gms. Almonds
  21. 100 gms. Cashewnuts

Method

  • Dry roast all the spices from Fennel seeds to Black Pepper. Grind to a powder.
  • Slice the onion, garlic, dates, raisins, almonds and cashews.
  • Take some tup/pure ghee in a wide pan or kadai and gently fry the sliced onions till golden brown.
  • Add the coconut and fry till golden brown.
  • Add the garlic, almonds, raisins, cashews and kuskus and fry gently.
  • Pour the remaining ghee in the kadai and add the spice powder, turmeric, powdered nutmeg, powdered cardamom and kesar.
  • Pound the jaggery and add to the other ingredients, mix well, heat on medium flame and cook till dry.
  • 1 tbsp. to be given warm, once or twice a day at breakfast & evening tea to the mother of new born baby after ten days.

As stated in my Postpartum care Thiklem and Randho post, I have not yet tried these recipes and as soon as I have managed to make this, I shall post the pictures and fine tune the recipe, if necessary. Meanwhile, if anyone makes it would love to know/see the outcome.

Due to the lockdown many new mothers are having to fend for themselves post delivery with no mothers/mother-in-law/grandmothers, etc. to be with them and assist as restrictions on travel continue to be in place. As a result, I have received several requests for these recipes. Other recipes for lactating mothers and baby care are already menioned in my previous posts on Foods for lactating mothers.

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