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.
Ingredients
- 1 tablespoon Dry breadcrumbs (fine) (Originally '1 heaping spoon' or '0.25 tola and 5 val'. Use fine, dry crumbs.)
- 1 cup Whole milk (Originally '1 pasher buffalo milk'. Converted to modern equivalent (approx 250ml).)
- 1 tablespoon Sugar (Originally '1 heaping spoon'. Adjust to taste.)
- 1 pinch Nutmeg (Freshly grated.)
- 5 whole Almonds (Optional. Peeled and crushed.)
- 5 drops Vanilla extract (Optional.)
- 1 drop Rose essence (Optional.)
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Instructions
- 1In a saucepan, combine the fine breadcrumbs and milk. Add the milk gradually while stirring to ensure the crumbs mix evenly without lumps. Add the sugar.
- 2Place the saucepan on low heat. Cook uncovered, stirring frequently to prevent sticking. Continue cooking until the mixture comes to a gentle boil and thickens slightly.
- 3Remove from heat immediately once it bubbles. Grate a little nutmeg over the top. If desired, stir in the crushed almonds, vanilla extract, and rose essence. Serve warm.
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