Sweet Bread Porridge
This traditional Parsi comfort food transforms simple white bread and milk into a velvety, aromatic porridge known as Kanji. Simmered slowly until it reaches the rich consistency of a creamy pudding, the dish is delicately flavored with a fragrant blend of cardamom, nutmeg, and rose water. Ideally served warm, this soothing sweet treat offers a gentle texture perfect for a restorative breakfast or a light, elegant dessert.
Ingredients
- 1 slice White bread (crumb only) (Originally '2 tolas gar' (approx 23g). Use soft white bread with crusts removed.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml).)
- 1 tablespoon Sugar (Or to taste. Originally '1 flat or heaped spoonful'.)
- 1 teaspoon Rose water (To taste.)
- 1/4 teaspoon Cardamom powder (To taste.)
- 1 pinch Nutmeg powder (To taste.)
- 1/2 teaspoon Vanilla extract (Optional.)
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Instructions
- 1Take the soft white bread crumb (crusts removed) and soak it in the milk until it becomes completely soft and saturated.
- 2Remove the softened bread from the milk into a saucer and mash it thoroughly with a spoon to ensure there are absolutely no lumps. Mix it back into the milk, then strain the entire mixture through a fine sieve or cloth into a small saucepan to ensure a perfectly smooth texture.
- 3Add the sugar to the saucepan. Place on the stove over low heat and stir continuously. Cook until the mixture thickens to the consistency of Doodhpak (a rich milk pudding).
- 4Remove from heat. Stir in the rose water, crushed cardamom, nutmeg, and vanilla extract (if using). Serve warm.
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