Dried Water Chestnut Porridge (Kanji)
This traditional Gujarati porridge, known as Kanji, utilizes dried water chestnut flour (Singoda) to create a smooth, comforting dish often enjoyed during fasting periods. The flour is cooked with rich milk and ghee until it reaches a creamy consistency, then sweetened to taste for a satisfying energy boost. Delicate notes of cardamom and a garnish of nuts add texture and aromatic warmth to this wholesome, gluten-free meal.
Ingredients
- 1/2 cup Dried water chestnut flour (Singoda flour) (Originally 'fine flour of dried Singoda'. Substituted for Bokanda flour as per recipe instructions.)
- 2 cups Whole milk (Quantity estimated for standard porridge consistency.)
- 1/2 cup Water (Quantity estimated for making flour paste.)
- 3 tablespoons Sugar (Quantity estimated; adjust to taste.)
- 1 tablespoon Ghee (Quantity estimated for richness.)
- 1/4 teaspoon Cardamom powder (Quantity estimated for flavoring.)
Instructions
- 1In a small bowl, mix the dried water chestnut flour (Singoda flour) with the water to create a smooth, lump-free paste.
- 2In a saucepan, combine the milk and ghee. Bring to a gentle boil over medium heat.
- 3Reduce the heat to low. Slowly pour the flour paste into the hot milk while stirring constantly to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens into a porridge consistency.
- 4Stir in the sugar and cardamom powder. Cook for another 2-3 minutes until the sugar is fully dissolved. Remove from heat and serve warm.