Malabar cuisine Thari Kanji
semolina pudding with shallots
Servings Prep Time
4cups 5minutes
Cook Time
Servings Prep Time
4cups 5minutes
Cook Time
to cook together
  1. Remove a tbsp of the thick portion of the coconut milk and keep aside. Mix the water with the rest of the coconut milk to form a thin coconut milk.
  2. Dry roast the semolina till golden brown
  3. Now add the thinned out coconut milk as a stream and keep stirring so no lumps are formed.
  4. Allow the semolina to cook slowly in the coconut milk
  5. Once cooked add cardamom powder, stir and remove from heat.
  6. Stir in the thick coconut milk and keep covered.
  7. in a small frying pan add thinly sliced shallots and the ghee and roast till the shallots are golden brown
  8. now add Cashewnuts to this and roast further. Add the chopped dates and remove from heat
  9. Add this to the cooked thari kanji and mix and set aside, covered for another 5 minutes.
  10. Pour into glasses and serve.
Recipe Notes

You can make the same recipe with milk too. It is just a preference.

If using fresh coconut milk use the thinned out (second ) milk to cook the semolina and then add the thick milk as soon as you remove from heat.