jeeraka kanji

INGREDIENTS:

  • 1 cup Jerakashala rice
  • 1/2 tsp Fenugreek seeds 
  • 1 tsp Garden Cress Seeds
  • 1/4 tsp Turmeric powder
  • 4-5 Shallots
  • 1/2 cup Shredded Coconut
  • 1 tsp Cumin Seeds
  • 1/2 cup water
  • Ghee/ clarified butter, to garnish

INSTRUCTIONS:

  • Cook the rice in a pressure cooker with Fenugreek seeds, garden cress seeds, salt and turmeric and water double the quantity of the rice, for 1 whistle and let it stay for 5 minutes before releasing pressure manually, (you may also cook in a normal pot and allow the rice to cook until well cooked and thick).
  • In a mixer grinder, add the shredded coconut, cumin seeds, shallots, water and grind.
  • Add the ground coconut paste to the cooked rice porridge and add more water, salt and turmeric, if required.
  • Allow the kanji to come to a simmer, before the kanji boils, switch off the flame.
  • Serve the Jeeraka kanji warm, in bowls and serve with ghee/ clarified butter.

Do try this recipe and don’t forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. 

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