Cornflour Porridge (Kanji)

Name: Cornflour Porridge (Kanji)
Ingredients: 1 tablespoon Cornstarch (Cornflour) (Use a heaping tablespoon for water version, or a flat tablespoon for milk version. Originally 'Brown & Polson's Cornflour'.); 1 cup Water (Plus 3 tablespoons for mixing paste. Originally '1 pasher' (approx 1 cup).); 1 tablespoon Sugar (Adjust to taste (flat spoonful for moderate, heaping for sweet).); 1 teaspoon Sherry or Brandy (Optional, for flavor and warmth in the water version.); 1 cup Milk (Substitute for water to make 'Milk Kanji'. Originally '1 pasher'.); 3 drops Rose water or Essence (Optional flavoring for the milk version.)

A soothing and easily digestible cornflour porridge, traditionally known as Kanji, designed as a light restorative meal for invalids and children. This simple preparation creates a smooth, translucent gruel that can be sweetened to taste and optionally enriched with a splash of sherry or brandy for warmth. A milk-based variation is also described, offering a creamier texture delicately scented with rose water.

Ingredients

1 tablespoon Cornstarch (Cornflour) (Use a heaping tablespoon for water version, or a flat tablespoon for milk version. Originally 'Brown & Polson's Cornflour'.)
1 cup Water (Plus 3 tablespoons for mixing paste. Originally '1 pasher' (approx 1 cup).)
1 tablespoon Sugar (Adjust to taste (flat spoonful for moderate, heaping for sweet).)
1 teaspoon Sherry or Brandy (Optional, for flavor and warmth in the water version.)
1 cup Milk (Substitute for water to make 'Milk Kanji'. Originally '1 pasher'.)
3 drops Rose water or Essence (Optional flavoring for the milk version.)

Instructions

1In a small clean saucepan, place one heaping tablespoon of cornstarch. Add about 3 tablespoons of cold water and mix thoroughly until smooth and free of lumps.
2Bring 1 cup of water to a rolling boil separately. If the cornstarch paste has settled, stir it again. Pour the boiling water into the paste in a steady stream while stirring constantly to prevent lumps. Place the saucepan on the stove and cook, stirring continuously, for about 2 minutes until thickened and translucent.
3Remove from heat. Stir in the sugar (use a flat spoonful for moderate sweetness or a heaping spoonful for sweeter taste). If desired, allow to cool slightly and stir in the sherry or brandy for flavor. Serve warm.
4To make Milk Kanji instead: Use a flat tablespoon of cornstarch and mix gradually with 1 cup of fresh milk in a tinned saucepan until smooth. Place on the stove and stir frequently. Bring to a boil three times (simmer until thickened). Remove from heat, add sugar to taste, and flavor with a few drops of rose water or essence.