Wheat Porridge (Kanji)
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.
Ingredients
- 2 tablespoons Husked wheat berries (pearl wheat) (Originally '2 tolas'. Converted to approximate volume.)
- 4 cups Water (Originally '1 seer'. Converted to modern equivalent (approx 1 liter).)
- 1 cup Whole milk (Originally '1 pasher'. Converted to modern equivalent (approx 250ml).)
- 1 teaspoon Sugar (Use a heaped teaspoon, or adjust to taste.)
- 10 whole Almonds (Blanched and peeled.)
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Instructions
- 1Soak the husked wheat in cold water for 12 hours.
- 2After soaking, rub the wheat grains with your hands to remove any remaining husks or skins. Wash thoroughly and drain.
- 3Place the cleaned wheat in a pot with 4 cups of water. Cover and cook over low heat until the wheat is completely soft and the water has mostly evaporated.
- 4Once the water has reduced, add the milk and sugar. Peel and crush the almonds, then add them to the pot.
- 5Simmer the mixture, stirring occasionally to mash the grains slightly (ghuntvu), until the kanji thickens to your desired consistency. Remove from heat and serve warm.
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