Mixed millets kanji/porridge
Mixed millets kanji/porridge is a healthy and hearty breakfast porridge. Homemade kanji mix, cooked with milk to make a delicious breakfast fit for both kids and adults.
Servings 1
Calories
Equipment
- Pan for roasting
- Mixie/spice grinder for grinding the powder
- sauce pan for making the porridge
Ingredients
- 2 tablespoon varagu arisi /Kodo millet
- 2 tablespoon Thinai arisi /foxtail millet
- 2 tablespoon saamai arisi /Little millet
- 2 tablespoon Kuthiraivaali /Barnyard millet
- 2 tablespoon chutney dal/Potukadalai /Roasted gram
- 2 tablespoon badam /almonds
To make the porridge
- 2 tablespoon porridge powder
- 1.5 cups milk i use full fat
- 2 teaspoon sugar or to taste
- ¼ teaspoon cardamom powder
- a generous sprinkle of cinnamon powder
- chopped almonds and raisins for garnish
Instructions
- Dry roast all the millets together. Keep the flame medium while roasting and it should turn golden brown and you should get the toasting aroma of the millet
- Take care not to over roast them or burn them, or else it the kanji might turn bitter.
- To the hot roasted millets, add almonds and roasted gram. Let it cool for 10 minutes.
- Take the ingredients in a mixer and grind it to a fine powder. Do not grind it continuously, as we have added almonds,there is a chance it will release oil and the power might clump.
- Once ground, let the powder cool a bit and store the powder in an air-tight container.
To make the porridge
- Heat milk in a sauce pan, Add cardamom powder and sugar to the boiling milk.
- Mix the kanji/porridge powder in ¼ cup of water and make a thin liquid.
- Reduce the flame and add the kanji/porridge liquid to the milk, in thin stream. Stir well, a whisk would be better here, and cook in a slow flame until the kanji thickens.
- Take it off the stove and transfer it on to a bowl. sprinkle cinnamon, garnish with raisins and almonds and serve warm.
