‘Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.
A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.
Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.
Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt. Both the versions taste great!
Nugulu Kanji | Rice Sooji Porridge
- 2 tbsp Broken Rice/ Rice Sooji
- 1½ cups Water
- 1 tsp Desi Ghee
- ¼ tsp Jeera
- 2-3 tbsp Milk / Butter Milk-
- Sugar / Salt to taste
- Bring a cup of water to boil. Add rice sooji and let it cook.
- The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
- Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
- In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
- While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.
- Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
- While having this kanji as a remedy for fever, cold and cough, adding
buttermilk can be avoided.