kanji preparation

Water while preapring the kanji and milk after it is off the stove - ie. during the cooling period. thats what I do but I dont knwo if my way is any better than others.

V.

 

Well i prepare a very similar one except that i cook the kanji in water and add milk and allow the kanji to further get cooked in the milk itself.
Also i include Dry corn in the kanji( there are ready made pockets of ingradients available in Bombay store etc). I dry roast Badam, pista and cashew individually and make seperate powders and add it to the kanji along with a small quantity of ghee.

Cheers
Ramya

 

I will sure try what u guys said. Thanks Vanathi & Ramya.

Dhivya

 

I know this is an old thread but could someone please translate the ingredients in BOLD

Pottukadalai - what do you call this in English/Hindi?
Payatham Paruppu - What do you call this in English/Hindi?

Please let me know (I don't know Tamil)

Thanks

 

Hi

I have been reading a lot about raagi kanchi in this forum, I am not much aware. Can you guide me which season it should be given? I read somewhere winters are not the right season.

Thanks

 

Mridusudha,

Pottukadalai - Fried gram/Roasted bengal gram
Payatham Paruppu - Yellow moong dal

 

Yesbee,

Thanks a lot

 

Hi,
This is how I am peparing kanchi for the past one year for my son. He is 2 years now and likes it very much and takes it daily. According to me there is no age limit to take this Kanchi. Once prepared as per the below method comes around 6 months for serving.

1) Wheat - 1/2 kg
2) Ragi - 1/2 kg
3) Jowhar - 1/2 kg
4) Green gram - 1/4 kg
5) Soya beans - 1/2 kg
6) Peanut - 1/4 kg (Roast it and remove the skin)
7) Fried gram - 1/4 kg
8) Almonds - 50 G
9) Cashew - 50 g
10) Oats - 1/4 kg

Wash all the ingredients except from 7 to 10. Once washed sun dry each of them seprately in a plate for one whole day. When drying I used to cover it with thin cotton cloth to safe guard it from birds/dust.

Once dried roast one by one in pan till it absords the heat(except fried gram/peanut). Then I spread all the roasted one in a big plate and allow it to cool under fan.

Then I give it in mill for very fine grinding. Once grinded, again I will spread the powder in a big plate under fan to allow it to cool. Then finally I store it in a big air tight container. I also store some in a small container to use on daily basis so that I will not open the big one very offen.

This is how I prepare it.
(Before placing in gas stove)- In a thick copper bottom vessel I add two spoon of this powder and mix 1/2 glass of water and stir well till the power dissolves in the water. Then I add required quantity of milk and one spoon of sugar and again stir it well. After stirring place it in stove and keep on stirring until it is cooked (heat it in low flame until it is thick and comes to boilling stage)

 

Hi Sanmithra,

Thanks for your detailed method for the preparation of the kangi.

Could you please tell me from which month we can start giving this to kid ?

My son is 3 months old.

Thanks in advance.

Regards,
Deepa

 

Hi,

My son is 6 months old. We prepared this wheat-ragi kanji for him.
We used equal proportions of wheat, ragi, yellow moong dhal, almond and cashew. But my son never takes this kanji..we prepared the kanji with milk, sugar, still he is not consuming it.

He is taking only the pulungalarisi kanji with sugar. Worried about this.

Can somebody suggest some idea to make this ragi kanji to prepare in a better way to feed him.

Cheers,
Krithiga Vasanth