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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.
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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

Equipment

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

Ingredients

  • 2 tbsp varagu arisi /Kodo millet
  • 2 tbsp Thinai arisi /foxtail millet
  • 2 tbsp saamai arisi /Little millet
  • 2 tbsp Kuthiraivaali /Barnyard millet
  • 2 tbsp chutney dal/Potukadalai /Roasted gram
  • 2 tbsp badam /almonds

To make the porridge

  • 2 tbsp porridge powder
  • 1.5 cups milk i use full fat
  • 2 tsp sugar or to taste
  • ¼ tsp 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 1/4 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.