Biscuit Porridge (Kanji)
A soothing and creamy porridge made from crushed crisp butter biscuits, simmered gently with milk and water to create a smooth consistency. This traditional comfort food transforms simple biscuits into a nourishing warm drink, lightly sweetened and finished with a warming touch of freshly grated nutmeg. It serves as an excellent light breakfast or a restorative meal, offering a delicate texture and a rich, buttery flavor profile.
Ingredients
- 1 piece Butter biscuit (Large, fresh, and crisp. Should yield about 1 dessertspoon (approx 1.5 tola or 18g) of powder when crushed.)
- 1 cup Water (Cold. Originally '1 pasher' (approx 1 cup) for thick kanji, or '1.5 pasher' for thinner consistency.)
- 1 cup Whole milk (Originally '1 pasher'.)
- 1 tablespoon Sugar (Or to taste.)
- 1 pinch Nutmeg (Freshly grated (optional).)
Instructions
- 1Take a large, fresh, crisp butter biscuit and crush it thoroughly until it becomes a fine powder resembling flour. You should have one heaping dessertspoon (or approximately 1.5 tola/18g) of fine crumbs.
- 2Place the biscuit powder into a clean vessel (tapeli). Gradually add the cold water while stirring constantly to ensure everything mixes evenly and no lumps (gaangda) form.
- 3Place the vessel on a slow fire. Stir frequently with a spoon to prevent lumps from forming. Cook until the mixture thickens.
- 4Once the water mixture has thickened, pour in the clean milk. Stir well and continue to cook until the kanji reaches your desired consistency (either thin or thick). Remove from heat.
- 5Add sugar to taste. If desired, grate a little nutmeg over the top. Serve warm.