October 02, 2006

JFI-Thari Kanchi/Rava Payasam


Thari Kanchi is not a kanchi(gruel or porridge) at all. It is a light sweetened hot drink made from milk with very little semolina and seasoned with nuts and raisins. Traditionally had while breaking the fast in the evening, it is supposed to settle the stomach. It also eases the cramps that arise from the sudden rush of food after a day of abstinence from any food and water.
Semolina (also known as Farina here) is known to be easily digestible and is given to kids as porridge. Though this drink, once seasoned with ghee(clarified butter) and nuts, is nowhere near the lumpy porridge.
Try it once and you may end up making it all through winter.Nothing like wrapping your cold hands around a steaming mug. Omit the shallots in the seasoning if you cannot bend your mind around it or if you cannot find it. It does add a characteristic taste and texture but try it either way.
This is my entry for JFI-Ghee & Butter being hosted by Cooking Medley!
You will need: For 4-5 servings
Farina/Semolina/Sooji/ Rava- 2 tbsp
Milk- 2 1/2 cups
Water- 1 ½ cup
Sugar-4 tbsp
Cardamom- ½ tsp powdered
Seasoning:
Ghee/Clarified Butter- 1 tbsp
Only Tiny Red Shallots- 1 finely chopped
Cashew nuts- 3-4 chopped
Raisins- 5-6
Preparation:
Combine the milk with water, bring it to a boil and add sugar. To this, add the rava/sooji and sugar. Simmer on low heat for 5-8 minutes, until everything merges well and the semolina cooks. Be careful not to let it boil over. Add the cardamom powder and add more sugar if needed. Take the mixture off the flame and let it absorb the flavors. The mixture should be the consistency of a watery shake/smoothie.
Seasoning: Heat ghee in a pan, and sauté the cashew nuts, raisins and shallots on low heat till they turn golden and remove from fire and pour over the milk mixture..

P.S. The water is added to regular full fat milk to thin it. If using low fat or fat free milk, use full 4 cups milk. There is no need to use water.
The drink will thicken after some time, so do not add too much semolina considering the drink to be too thin. If later it does turn too thick, just simmer it with more milk.
Do not try to use onions or any other kind of shallots or frozen shallots as substitute.

12 comments:

Anonymous said...

Banu,
Thank You for this recipe.I was looking for recipes for iftar time. My mom used to make this during ramadan.Please send more recipes like 'nombu kanji'and other dishes which we make more during this holy month.

Foodie's Hope said...

I was wondering where are all the Id sweets!!:)) There is one!! Looks very appetizing!! YUM!!

Anonymous said...

thanx a ton shaen. will make it soon. mine always used to become too lumpy.
ki

Prema Sundar said...

Hey Shaheen I just made this rava payasam today for vijayadasami..I make it a little more thinner. Using shallots in payasam is new to me.

Anonymous said...

a small doubt shaen....ur recipe once made will serve how many cups?
ki

Anonymous said...

THANKS a lot for your authentic kerala recepies.
They r very useful and informative.
keep up the ggod work.pls looking forward for chicken biryani,and pdi pathiri.
thanks a billion.
fellow keralite.

sajji said...

Hi shaheen,

Thanks a lot for Malabar spices. I am Malabar muslim.I got married and left india last month, now i have to cook, and knew nothing. I was regreting for not turning to kitchen when mamma's were busy cooking. knew nothing what to cook and also missed our own malabar food very much.

By chance i viewed your blogs, and now you are my mom or even demi god for cooking.

Now as such its ramzan fasting is on, this thari kanji, and erachi pathiri made my iftar party awesome.

thanks dear, and also post all the snacks and kanji varieties that would favour iftar.

Sajitha

Nijas said...

Tried this too.. Never knew it was this easy. Thank You !!

Shazia said...

Hi Shaheen,
First of all thanks for opening your blog again... Secondly thanks for this wonderful and easy recipe... Tried it loved it... thanks a ton.. keep up the good work :)

Regards,
Shazia

Anonymous said...

i have one doubt .is that semolina need to fry with ghee before putting in to water and milk mixture????

Mallugirl said...

Anon, the semolina doesn't have to be fried, just mix with the liquid and cook on slow flame.

Mélange said...

I was in search of this recipe.Am going to make this now and will blog this.Thanks friend ..