The Thiklem and Randho (Simple version) recipes are here.

Below I have given the most traditional of the recipes here, mainly for reference, as I was unable to source majority of the 41 ingredients required, so could not prepare it myself, but anyone enterprising enough and is able to procure all the ingredients could very well try the recipe. I have also given below a more recent and easier recipe which I am sure will be more appealing and can be easily prepared.

I absolutely do not post any recipes unless I have tried atleast a couple of times to satisfactory results. But as I have been receiving constant requests for Randho & Thiklem, I have decided to post the recipes as is.

In my post Postpartum Care – Foods for lactating mothers, I stated my intention to post the Thiklem and Rando recipes as and when I find them. This traditional olden days recipe is for Randho – both the wet and dry version – the wet jam like paste is called Randho and the dry version is called Thiklem. This recipe from the book “Randpi” by Isidore Coelho, was kindly given to me by Mrs. Jenifer Dias, who also helped me with the english translation, to whom I am grateful for sharing with me so that it can benefit all new mothers.

I am posting a picture of the Konkani recipe which contains all the traditional medicinal herbs and spices, all of 41 ingredients, that go into its preparation. Those who can read konkani would understand the recipe better. I have given a translation, with assistance, as I can neither read nor write konkani. I have done my utmost to provide it accurately. The ingredient pictures should assist further in your understanding. This recipe seems to have been published in the 1940s, most likely so I am not aware of the quantity one could get for 50 paise!

Randho (wet) (Translated from above Konkani recipe)

Ingredients

1. 50 paise          Badishep/Fennel
2. 50   ”                Lutipal ?
3. 50   ”                Lutiphol ?
4. 75   ”                Pepper (Nanji Mirian)
5. 75   ”                Vayu Vilanga/All Spice
6. 75   ”                Peempli (Long Pepper)
7. 50   ”                Cloves
8. 75  ”                 Chor Owon/Ajwain (Same as 22?)
9. 75 ”                 Poulancho Kando ?
10. 75  ”                 Ratan Purush
11. 75 ”                 Hasigundi ?
12. 25 ”                 Taraviti Jeera
13. 75  ”                 Neggina Mullu
14. 1.00 Rupee     Nilpee
15. 75 nos             Cardamom
16. 1.00 Rupee     Kesar
17. 75 nos.            Pepper (Hadi miri)
18. 1 spoon          Mustard seeds
19. 15 gms           Kala Misri
20. 15 gms.          Safed Misri
21. 125 gms.        Jeera
22. 125 gms.        Ovon/Ajwain
23. 250 gms.        Small Badishep
24. 75 gms.          Dry Ginger
25. 500 gms.        Doodhval ?
26. 50 gms.         Coriander seeds
27. 100 gms.        Garlic
28. 300 gms.        Arbi Gond
29. 250 gms.        Kuskus
30. 500 gms.        Small Badam
31. 500 gms.        Khadi Sakkar
32. 500 gms.        Kismis
33. 750 gms.        Ghati Jaggery
34. 500 gms.        Ushe God ?
35. 4 pcs.              Nutmeg/Jaiphal
36. 3 pcs.              Myfol
37. ¼ Litre           Coconut oil
38. 1 Litre            Tup
39. 1/2 litre Milk
40. 5 pcs.              Flat round jaggery
41. 5 nos.             Coconuts

(If I have made an error in the translation or a misrepresentation in the illustrations, I would love to know so I can correct myself).

Method

Pick, clean and wash all medicinal herbs and dry well in sun, grind to a powder. Clean and dry all spices in the sun, grind to a powder. Grind the kuskus and remove juice and grind the herbs and spices powder with this juice. Remove juice of the coconuts. Heat the oil and fry the gond till it puffs. Remove and keep aside. Add the kuskus-herb-spice paste, coconut milk, jaggery, milk, misri, khadi shakar, mix and cook on slow flame for one hour. Then add the tup, oil and gond, mix and simmer. Add nuts and kismis and cook for 8 hours making sure it does not stick to the bottom of he pan.

Thiklem (Dry) Also called Sukho Randho

Ingredients (Same as above)

All above ingredients (with some variation).

Take the medicinal herbs and spices, clean, wash and dry in the sun and grind to powder. Scrape 6 coconuts and slice 750 gms. onions. Mix both and dry in the sun for half a day. Extract juice of 1 and half coconuts, take 750 gms basmati rice and the medicine/spice powder and grind to paste with the coconut milk. Form into small balls and fry in some oil/tup. Remove and pound the fried rice balls. Put gond in oil till fluffy. Add garlic, almonds (assume the garlic and almonds would be cut into slivers), kismis and kuskus and fry gently. Pour the remaining oil in the kadai and fry the onion coconut mixture. Pound the jaggery and khadi shakar and add to the other ingredients, mix well, heat on flame and cook till dry.

I have had the sukho Thiklem/Randho, made by my ‘Balanti Posteli’ in 1983 in Kuwait when my first child Raoul was born. But it was definitely a very simple version of the above recipe. I distinctly remember munching and enjoying a tablespoon each morning of a crunchy and loosely dry mixture of deep fried onion, coconut, almonds, raisins and garlic which were the predominant ingredients. That was the only time I had it.

I have tried to get the pictures of the herbs and spices, as much as possible, for easy reference (Some may be indicative).

 However, don’t be overwhelmed wih the above recipe, here is a simple one (I recently came across) to save your day!

Randho (Wet) (Indicative picture below)

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)
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 once a day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry)

Using above simple Randho ingredients, can be prepared as per recipe given under the traditonal Thiklem i.e. Sukho Randho stated above.        

Have detailed the simple Thiklem and Randho receipes on this post.