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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.
Course Breakfast, Snack
Cuisine Indian
Keyword Homemade porridge mix, How to make health mix, Kanji, Millets breakfast, Porridge, sathumaavu kanji
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1


  • Pan for roasting
  • Mixie/spice grinder for grinding the powder
  • sauce pan for making the porridge


  • 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


  • 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.