Tapioca Porridge (Kanji)
A soothing and restorative porridge made from tender tapioca pearls simmered until translucent and soft. This traditional preparation combines the unique, chewy texture of soaked sago with fresh milk and a touch of sugar for a gentle, comforting sweetness. It is best served warm as a light breakfast or calming evening meal, offering a creamy consistency that can be adjusted to your preference.
Ingredients
- 1 1/2 tablespoons Tapioca pearls (Sago/Sabudana) (Originally '1.5 tola'. Use small or medium pearls.)
- 1 cup Water (for soaking) (Quantity estimated for soaking.)
- 1 cup Cold water (for cooking) (Originally '0.5 sher'.)
- 1/2 cup Whole milk (Originally '1 pasher'. Use fresh milk.)
- 1 1/2 tablespoons Sugar (Originally '1 to 1.5 heaping spoons'. Adjust to taste.)
Instructions
- 1Thoroughly wash the tapioca pearls. Place them in a bowl and cover with plenty of cold water. Let them soak for 12 hours to soften.
- 2After soaking, wash the tapioca again and drain. Place the tapioca in a saucepan with 1 cup of cold water. Cover the pan and cook over low heat until the tapioca becomes very soft and the water has mostly evaporated.
- 3Once the water is absorbed, add the fresh milk and sugar. Stir well to combine. Continue to cook, stirring occasionally to prevent sticking, until the porridge reaches your desired thickness. (Note: Slightly crushing the tapioca before cooking can improve the texture).
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