Tag Archives: Traditional recipes

Thiklem and Randho food for lactating mothers


(Pictures and step-by-step guide for Thiklem (Sukho Randho) are posted below).

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) or Sesame 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

Thiklem (Sukho Randho)

I have now tried the recipe and happy to post the step-by-step pictures and modifications in the recipe so as to simplify the process. To make it easier I have used a third of the quantities from the previous recipe. Feel it is better to make in small quantities so the process does not become too tedious. Secondly, if it is enjoyed and benefiting the new mother then additional batches can be easily made.

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

  1. 1 cup (packed) Coconut (Fresh or dessicated)
  2. 1 1/2 cup Palm Jaggery (if not use any available jaggery)
  3. 1/2 cup Tup/Pure ghee
  4. 1 large Onion, sliced
  5. 1/4 cup Garlic, sliced
  6. 1/2 tsp. Fennel Seeds
  7. 1 tsp. Kuskus (Poppy seeds) (Substitute with sesame seeds, if not available)
  8. 1/2 tsp. Cumin seeds
  9. 1/2 tsp. Ajwain/Carom seeds
  10. 1/2 tsp. Fenugreek seeds
  11. 1/2 tsp. Corainder seeds
  12. 1/2 tsp. Mustard seeds
  13. 1/2 tsp Black Pepper corns
  14. 1/2 tsp. Turmeric
  15. 1/4 tsp. Cardamom seeds
  16. 1/4 tsp. Nutmeg
  17. A pinch Saffron (Kesar)
  18. 1/4 cup Dry Dates
  19. 1/4 cup Raisins
  20. 1/4 cup Almonds
  21. 1/4 cup Cashewnuts

Method

  • Dry roast all the spices from Fennel seeds to Black Pepper. Grind to a powder alongwith the turmeric, cardamom, nutmeg and saffron.
  • Slice the onion, garlic, dates, raisins, almonds and cashews.
  • Take half the tup/pure ghee in a wide pan or kadai and gently fry the sliced onions till golden brown, remove.
  • Fry the garlic till light brown, remove.
  • Fry the raisin, almonds, cashewnuts, dates, one by one and remove.
  • Add the remaining ghee and add the spice powder, saute a few seconds.
  • Add the coconut and fry till golden brown.
  • Add the jaggery and saute till it begins to melt.
  • Add the fried onion, garlic, almonds, raisins, cashews, date mixture and fry gently till dry and ghee just starts to separate.
  • Remove to a dish and leave to cool.
  • Crush lightly to break-up the lumps and store in a glass or steel container when completely cool.
  • 1 tbsp. to be taken warm, once or twice a day at breakfast & evening tea by the mother of new born baby after ten days.

As stated in my Postpartum care Thiklem and Randho post, I have yet to try the Wet Randho recipe. Shall post the pictures and fine tune the recipe as done for the Sukho Randho 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.

Postpartum Care Thiklem and Randho


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!

Thiklem/Randho Page 1 of 3
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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)

Randho – Jam like consistency similar to picture

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.          

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