Thursday, August 19, 2010

Thari Kanji

Thari kanji or semolina payasam……….this is more payasam than a kanji but it is called thari kanji……….in kerala this is a main dish for iftar…….Some makes this with coconut milk and temper with shallots………..but I make this with fresh milk and temper with cashews and raisins……….this is very easy and not much sweet as a payasam……..


½ ltr Milk
3tbsp Semolina
¼ c Thin roasted vermicelli
4tbsp Sugar
A pinch of salt

For Tempering:
1tbsp Ghee
10 Cashew nuts
10 Raisins


1.Boil milk in a sauce pan.
2.When the milk is boiled add the semolina and if u need more thicker add more semolina.
3.When the semolina is cooked add the vermicelli and boil.
4.When this both are cooked add sugar and salt.
5.This should not be more sweeter as payasam.
6.Off the flame when it is done.
7.In a pan heat ghee roast the cashews and raisins and pour over the thari kanji.

1 comment:

Torviewtoronto said...

delicious we make it the same way for special occasions

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