Roasted Rice Porridge (Kanji)
A soothing and restorative porridge made from roasted aromatic rice, simmered until tender and finished with rich milk and sugar. This traditional Gujarati 'Kanji' offers a comforting, nutty flavor profile thanks to the toasted rice, creating a light yet satisfying meal perfect for digestion. The dish can be prepared with whole roasted grains for texture or ground into flour for a smoother, creamy consistency.
Ingredients
- 1 tablespoon Jeerasal rice (or Basmati rice) (Heaped. Originally '1 small spoon'. Jeerasal is a traditional aromatic variety.)
- 1/2 cup Water (Originally '1 pasher' (approx 1/4 sher).)
- 1/2 cup Whole milk (Originally '1 pasher' (approx 1/4 sher).)
- 1 tablespoon Rock sugar (or granulated sugar) (Heaped. Originally 'Chinai sakar' (Chinese sugar/rock sugar).)
More recipes using Rice
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Instructions
- 1Dry roast the rice in a pan or on a griddle (tawa) over medium heat until it turns light golden and aromatic. Alternatively, roast a larger batch and store, then take 1 heaped tablespoon for this recipe.
- 2Wash the roasted rice in a small saucepan. Add the water, cover the pan, and simmer over low heat until the water has evaporated and the rice is fully cooked and soft.
- 3Mash the cooked rice thoroughly with a spoon or ladle to break down the grains. Add the milk and sugar. Bring the mixture to a boil once. Remove from heat. If a thicker consistency is desired, simmer for a few minutes longer.
- 4For a smoother texture, grind the roasted rice into a fine powder before cooking. Follow the same cooking instructions, whisking the rice flour into the water to prevent lumps.
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A soothing and restorative semolina porridge, traditionally known as Kanji, prepared by roasting fine wheat semolina in pure ghee until it reaches a rich golden hue. This comforting dish is simmered with water and milk, then sweetened with sugar and enriched with crushed almonds for a nutty, creamy finish. Similar in texture to a thin pudding or Dudhpak, it makes for a nourishing light breakfast or a gentle meal that thickens naturally as it cools.
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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.
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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.