Nadan Thari Kanji
A soothing semolina porridge with coconut milk, often served for Iftar.
About this dish
Thari Kanji is a soothing semolina-based milk porridge that holds a special place in Kerala's Mapila cuisine, particularly as an Iftar staple. Its light consistency and cooling properties make it the perfect way to break a day-long fast. The dish is defined by the aromatic tempering of shallots and cashews in pure ghee, balancing the sweetness of the milk.
Ingredients
Porridge Base
- 50g (1/4 cup) Roasted Semolina (Rava)
- 500ml (2 cups) Whole milk
- 250ml (1 cup) Water
- 60g (4-5 tbsp) Sugar, adjust to preference
- 1/2 tsp Cardamom powder
- 1 pinch Salt (to balance sweetness)
The Tempering
- 2 tbsp Ghee (Clarified butter)
- 3-4 Small shallots, thinly sliced
- 1 tbsp Cashew nuts, split
- 1 tbsp Raisins
Method
- 1
Boil liquid base
In a heavy-bottomed pot, combine the milk and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the milk from scorching at the bottom.
- 2
Add semolina
Reduce the heat to low. Gradually pour the semolina into the boiling milk in a thin stream while whisking constantly with the other hand. This is critical to prevent lumps from forming.
- 3
Cook the grains
Simmer the mixture for 5-7 minutes. The semolina should swell and become translucent. The consistency should be pourable, like a thin custard, as it will thicken significantly upon cooling.
- 4
Sweeten and spice
Add the sugar, cardamom powder, and a pinch of salt. Stir well until the sugar is completely dissolved. Taste and adjust sweetness if necessary.
- 5
Prepare tempering
In a small frying pan (tadka pan), heat the ghee over medium heat. Add the sliced shallots and sauté until they turn a deep golden brown and become aromatic.
- 6
Fry nuts and raisins
Add the cashews to the golden shallots and fry until they turn light brown. Finally, toss in the raisins and wait for them to plump up like small balloons.
- 7
Combine and rest
Immediately pour the hot ghee and fried aromatics over the semolina porridge. Cover the pot with a lid for 2 minutes to allow the flavors of the fried shallots and ghee to infuse.
- 8
Final check
Give the porridge a final stir. If it has become too thick, add a splash of warm milk to loosen it to the desired consistency before serving.
Notes & variations
- Always use roasted rava; if yours is raw, dry roast it in a pan for 3 minutes until fragrant before starting.
- For a vegan version, use thick coconut milk and skip the ghee (use coconut oil).
- The pinch of salt is the 'secret' to elevating the milky sweetness.
- Do not overcook the shallots to the point of burning, as they will turn bitter.
Serve with
Served warm in bowls, often accompanied by dates and fried snacks (Pazham Pori).
Cook's note
Adding a few strands of saffron or a drop of rose water can elevate this simple dish for guests.