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.
You Might Also Like
Breadcrumb Porridge (Kanji)
This soothing Parsi porridge transforms simple dry breadcrumbs into a creamy, restorative dish known as Kanji. Simmered in rich milk and sweetened with sugar, it develops a texture similar to semolina pudding but carries the comforting, toasted flavor of bread. Finished with freshly grated nutmeg and optional aromatic essences like rose or vanilla, it makes for a gentle breakfast or light supper.
Bokanda Porridge (Kanji)
This traditional restorative porridge, known as Kanji, combines the richness of four types of melon seeds with almonds and pistachios for a deeply nourishing treat. The smooth, creamy base is cooked with milk and sweetened lightly, then elevated with warming aromatic spices like cardamom, nutmeg, and dry ginger. It serves as an excellent comforting breakfast or a soothing evening meal, offering a delightful texture from the crushed nuts and a fragrant, spicy finish.
Sweet Bread Porridge
This traditional Parsi comfort food transforms simple white bread and milk into a velvety, aromatic porridge known as Kanji. Simmered slowly until it reaches the rich consistency of a creamy pudding, the dish is delicately flavored with a fragrant blend of cardamom, nutmeg, and rose water. Ideally served warm, this soothing sweet treat offers a gentle texture perfect for a restorative breakfast or a light, elegant dessert.
Wheat Porridge (Kanji)
A nourishing and comforting porridge made from husked wheat berries slow-cooked until tender and creamy. Enriched with fresh milk and lightly sweetened with sugar, this traditional Kanji is finished with crushed almonds for added texture and richness. It serves as a wholesome breakfast or a soothing restorative meal perfect for cold mornings.