In our house we observe monthly fasts for Ekadashi. I have been observing the fast for a few years now. This Kanji is usually prepared on fasting days, especially on Shivarathri. My mother and MIL both prepare this kanji for Ekadashis too. This is very much like the paruppu payasam, except that since it is a kanji, we avoid adding cardamom and roasted cashewnuts.
There is another variation to this kanji, which is prepared by adding both Broken wheat or Godhumai Ravai and Pasi Paruppu. That also tastes very good.
Makes 3 to 4 cups
What you’ll need
- Split Moong Dal/Payatham paruppu/Pasi Paruppu – ¾ cup
- Powdered Jaggery – ¾ cup
- Milk – 2.5 to 3 cup
- Heat a Kadai, and dry roast the dal until it starts changing color and a nice aroma starts coming.
- Transfer it to a vessel, add just enough water, the water level needs to be just above the dal and pressure cook it for 3 whistles or until the dal is very soft. You could also cook it in a vessel by adding water and boiling.
- In the meanwhile, heat a kadai, add the powdered jaggery with ½ cup of water, once the jaggery is dissolved, strain for impurities and pour it back into the kadai.
- When the jaggery syrup starts boiling, add the cooked and mashed dal and let it boil for another 3 to 4 minutes.
- Remove from heat and add the milk, mix well.
Usually when made on fasting days, no cardamom or cashewnuts are added, but you can add if you like.
Also, make sure not to add too much water while cooking the dal, else the kanji will become very water.
Don't add the milk and boil in jaggery syrup, it may split.