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.)
More recipes using Semolina
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This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.
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A luxurious traditional sweet, this Khandvai transforms simple semolina into a rich, aromatic fudge by simmering it in fresh coconut milk instead of water. The dessert is generously studded with ground almonds and sweetened with sugar, while a blend of cardamom, nutmeg, rose water, and vanilla creates a complex, fragrant flavor profile. Cooked until the ghee separates and set into firm squares, it offers a delightful texture that is both dense and melt-in-the-mouth.
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.
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