Semolina Kanji (Rolong Kanji)
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.
Ingredients
- 1 tablespoon Fine semolina (rava/soji) (Originally '1 tola'. Use fine wheat semolina.)
- 1 tablespoon Ghee (Heaping tablespoon. Can substitute with 2 tablespoons of butter.)
- 1 1/2 cups Water (Originally '3 pasher'. Use cold water.)
- 1/2 cup Whole milk (Originally '1 pasher'. Buffalo milk recommended for richness.)
- 1 1/2 tablespoons Sugar (Adjust to taste.)
- 10 whole Almonds (Blanched, peeled, and crushed.)
Instructions
- 1Blanch the almonds in hot water to remove their skins, then peel and crush them into coarse pieces.
- 2In a saucepan, heat the ghee over low heat. Add the fine semolina and roast it gently until it turns a golden almond-brown color.
- 3Pour in the cold water and stir well to prevent lumps. Cook thoroughly until the water reduces slightly and the mixture begins to thicken.
- 4Add the milk, sugar, and crushed almonds. Continue to stir and cook over the stove until the Kanji reaches a thick, creamy consistency similar to Dudhpak (milk pudding). Remove from heat immediately once desired thickness is reached, keeping in mind that it will thicken further as it cools.