Thari Kanji Recipe: A Taste of Kerala
Do you know what “Thari Kanji” is? If not, boy oh boy you are so not ready for this surprise. It is a semolina based drink from Malabar cuisine which is nothing like you have tried before. When you first see it, you will get confused on whether to eat it or drink it. Once you solve that riddle, a potpourri of flavors will burst open with multiple layers and depth of flavors. Kanji Thari is a semolina based drink that can be made both sweet and savory. It is layered with a burst of flavors from the spice infused ghee and the richness of the semolina. If you have not tried this drink before, you can make this Thari Kanji recipe easily at home.
Thari Kanji is a semolina based drink that is a common recipe in Malabar cuisine. It is mostly popular during Ramadan time in Muslim families where it is used for Nombuthura or breaking fast. After a whole day of fasting, this drink is both refreshing and extremely filling along with other drinks like watermelon sherbet and melon ball drink etc. It is usually made with a watery semolina and milk base. A tempering of shallots, cashews, ghee, and raisins is then added on top. This gives the Thari Kanji a unique flavor and texture that is unusual for semolina recipes.
Ingredients For Thari Kanji Recipe
Water and Milk
These are the liquids that form the base of this recipe. Milk adds a creamy texture to the dish while water thins it out. They both provide moisture and help in cooking the semolina.
It is a spice that adds a warm, sweet, and slightly floral flavor to the dish. A pinch of cardamom powder is sufficient to add an aromatic flavor to the dish.
Salt is an essential seasoning in this recipe as it neutralizes the taste of this dish by balancing the sweetness.
It is a type of grain that adds a coarse and grainy texture to the dish. When cooked with milk, it provides a creamy and soft texture.
It is a sweetener that adds sweetness to the dish. It balances the flavors and enhances the taste of the dish.
Ghee is an amazing tempering agent that soaks up the essential oils of the ingredients and distributes them throughout the drink. It also adds a decadent rich and nutty flavor to the dish.
These are thinly sliced onions that add a sweet and savory flavor to the dish. It adds a mild crunch to the dish.
Cashews and Raisins
Cashews and raisins are also tempering agents that add a crunchy texture to the dish. They provide a sweet and nutty flavor to the dish.
Step by Step Recipe For Thari Kanji Recipe
In a saucepan, add 1 cup of water and 2 cups of milk. Mix well and bring it to a boil.
Next, add 4 tablespoons of semolina to the saucepan and mix well.
After that, add 4 tablespoons of sugar, a pinch of salt, and a pinch of cardamom powder. Mix well and bring it to a boil.
Once it comes to a boil, switch off the flame and set it aside.
Meanwhile, in another pan, heat 1 teaspoon of ghee.
Add thinly sliced shallots to the pan and fry until they turn brown.
Quickly add 5-6 cashews and 5-6 raisins to the pan and fry until they turn golden.
After that, pour the fried ingredients along with the ghee into the prepared thari kanji mixture.
Mix well and pour the thari kanji into glasses.
Finally, serve the thari kanji warm or chilled.
To serve Thari Kanji, there are a few options. Firstly, pour the mixture into glasses and garnish with a sprinkle of chopped nuts, such as almonds or pistachios. This will add a lovely texture and flavor to the drink. Secondly, you can serve the Thari Kanji warm for a comforting and satisfying drink on a cold day. Alternatively, chill the Thari Kanji for a refreshing and cooling beverage on a hot day. The cool and smooth texture will be perfect for quenching thirst and beating the heat. You can serve it for breakfast with upma, kesari, or idli dosa. Additionally, Thari Kanji can also be served as a dessert, accompanied by sweet biscuits or cookies. Whether served warm or chilled, as a drink or dessert, Thari Kanji is a perfect beverage for any occasion.
After making Thari Kanji, you may have leftovers that you want to store. Firstly, let it cool to room temperature before storing it to prevent bacteria growth. Then, transfer the Thari Kanji to an airtight container to maintain its freshness. For short-term storage, refrigerate the Thari Kanji for up to 2-3 days. This will keep the Thari Kanji fresh and ready for consumption. Alternatively, if you want to store it for longer, freeze it in an airtight container for up to 2-3 weeks. When you’re ready to consume it, thaw it overnight in the refrigerator and reheat it on the stove or microwave. Make sure to stir it well and add a little water or milk if it’s too thick. It’s important to note that stored Thari Kanji may thicken over time, so you may need to adjust the consistency before consuming it.
Thari Kanji is a traditional Indian beverage which consists of semolina, milk, and sugar. It is a nutritious and delicious drink that is popular during the summer months to stay cool and hydrated.
To make Thari Kanji, first, mix water, milk, and semolina in a saucepan and bring it to a boil. Then, add sugar, salt, and cardamom powder and let it boil for a few more minutes. Then in a separate pan, heat ghee, fry shallots until brown, then add cashews and raisins and fry until golden brown. Pour the tempering into the prepared Thari Kanji, mix well, and pour into glasses. Serve warm or chilled, garnished with chopped nuts, such as almonds or pistachios.
Thari Kanji is a healthy beverage as it contains semolina, which is a good source of energy, fiber, and protein. It also contains milk, which is rich in calcium and other essential nutrients. Thari Kanji can help improve digestion, boost immunity, and provide energy.
Yes, you can make Thari Kanji without milk by using water and plant based milk instead. However, the taste and texture of the drink may be slightly different.
No, Thari Kanji is not gluten-free as it contains semolina, which is comes from wheat.
Yes, you can make vegan Thari Kanji by using plant-based milk, such as almond milk or coconut milk, instead of regular milk. You can also replace ghee with coconut oil or any other vegan-friendly oil.
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I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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