Masala Kanji Recipe / Spice porridge / Ramadan Nombu Kanji Recipe


Masala Kanji Recipe / Spice-mix porridge / Nombu Kanji recipe/ Ramadhan recipes/ Iftar reicpes

Masala kanji is my mother’s special nombu kanji / porridge made during fasting times in the month of Ramadhan. The mild spices and coconut milk gives a unique flavor to this recipe. Any one who tastes this will definitely love to have this again:)

Here is the step by step video…
(and remember to read the FAQs(frequently asked questions)for masala kanji at the bottom of this page…


Masala Kanji Recipe / (Spice-mix porridge) / Nombu Kanji recipe/ Ramadhan recipes/ Iftar reicpes / kerala, tamilnadu nombu kanji recipe

Ingredients:                        (for 2 servings)

1 cloves
1 cardamom
1″ cinnamon stick
1 star anise petal
1/2 tsp fennel seeds (or powder)
2 shallots
2 piece coconut

Rice – 1/3 cup (any parboiled or kanji rice) (I used parboiled ponni rice)
1/4 tsp of Fenugreek seeds / methi seeds
1/4 tsp turmeric powder
a pinch of chilli powder (optional)
Coriander powder – 1/2 tsp
Hot water (2-3 cups to make kanji/porridge consistency)

To make fresh coconut milk:
Fresh coconut – 1/2 cup (shreds/pieces)
water (2-3 cups to grind with coconut milk)

Method :
Step 1) Wash and drain 1/3 cup of rice and transfer to a heavy bottomed pan or pressure cooker

Step 2) To a blender, add 1″ cinnamon, 1 cardamom, 1 star anise petal, 1/2 tsp fennel seeds and pulse to a coarse powder and grind for a minute. Add 2 roughly chopped shallots to this powder and pulse few times. Now pour 1/4 cup water and blend for a minute. Pour the ground mixture into the rice pan. (rinse the blender and lid with 1/2 cup of water and pour into the rice)

Step 3) Making coconut milk (First milk and second milk):
Add 1/2 cup of coconut into the blender and pulse few times. Pour a cup of water and grind for a minute.
note: If the mixture is too thick to grind, add 1/2 cup of water to grind smoothly.
Now filter the ground coconut onto a bowl(this is the first coconut milk-thick & creamy).
Squeeze the coconut paste and add the residue back into the blender to prepare second milk.
After adding all the coconut residue to the blender, pour a cup of water and grind for a minute. Now filter this coconut milk into a separate bowl(this is second coconut milk)

Step 4) To the rice pan, pour the second coconut milk. Add 1/4 tsp of fenugreek/methi seeds, 1/4 tsp turmeric powder, a pinch of chilli powder(optional), 1/2 tsp coriander powder and 1/2 tsp salt. Put the pan on high heat and bring it to a boil. Once it starts boiling, reduce to low (or on ‘2’ on numbered cook tops) and cook for 20-25 minutes. (till the rice becomes super soft)
note: sometimes the coconut milk starts to foam and rise up,(to prevent spilling,
open and close the lid few times on first 5 times to let the steam escape
and to settle the coconut foam)

Step 5) Once the rice is cooked(should be very soft), open and mash the rice using a back of the spoon to a coarse paste texture. (You can use a stick blender to mash, but make sure to mash on low setting as the traditional texture of this kanji/porridge is coarse and nice fine). You can also use a potato masher to get the right texture.(the mashing can take 3-5 minutes).

Step 6) Pour 3/4 cup of hot water and mash again for a minute to get a coarse-smooth texture.
note : Do not pour more than a cup of water before mashing well as it would
be difficult to mash the rice to a coarse texture and you will end up having
big grainy texture:)
again pour a cup of hot water and mash for 20 sec( Make it to a medium-runny texture). add salt to taste.( During fasting times, add 1/2 tsp of salt while cooking and adjust the salt after breaking fast before serving). Once you get the medium-thick consistency, turn the heat to high and bring to a boil. keep stirring the whole time to prevent scorching at the bottom of the pan. Turn the heat to low once it starts boiling.

Step 7) Keeping the heat on low, pour the first coconut milk and stir for a minute.
note: Do not boil after adding first coconut milk as the rich cream tends to
separate and leaves a curdly texture.
Add salt if needed. Heat for further 10 seconds and turn off the heat. Remove the pan from heat.

Kanji is ready…
If you like to know about Ramadan Nombu kanji / Ramadan fasting porridges ,
read ->

note :
-> Usually, my mom makes a tadka/garnish with the whole garam masala’s, shallots and curry leaves in a tbsp of oil and adds at the end. I skipped this to make it easier;)
-> Use a heavy bottomed pan to make this kanji to prevent scorching at the bottom of the pan.
-> While cooking rice ( at step 4), make sure the rice to water(coconut milk+water) ratio is 1: 4 ( eg: 1 cup rice = 4 cups (water+coconut milk)
-> During fasting times, you can make this ahead at morning or noon and reheat around iftar time just before serving.

kerala masala recipe

Masala Kanji recipe, iftar recipes, Ramadan porridge

FAQs (frequently asked questions) for masala kanji recipe /(spice-mix porridge)
1)What rice can I use for masala kanji?
You can use any parboiled rice like ponni, sona masoori,  idli rice. Some shops sell specific rice for kanji’s in south india. If you have no option, you can cook with basmati rice too:)

2)Can I add fennel powder and skip fennel seeds?
Yes, you can add fennel powder. (do not add too much, add 1/3 tsp powder for 2 servings).

3)Can I cook in pressure cooker? How long should I cook?
Yes, you can use the pressure cooker for cooking at step 4) . Once the pressure rises, place the weight, reduce the heat to low and cook for 15 minutes.

4)How many days can I refrigerate this porridge?
You can refrigerate this porridge for up to 3 days. (Please do not keep more than 5 days)

5)What should I do if I wish to make garnish/tadka for this recipe?
Heat 2 tsp oil and add 1 cardamom, 1 cloves, 1/2 ” cinnamon stick and 2 finely chopped shallots. let the shallots turn soft (but not brown) . add 1 sprig curry leaves and turn off.
Immediately pour this into the porridge and stir.

6)Do you suggest any substitute for shallots?
Yes, you can add 2 small pickling onions or 1 tbsp red onion (but the flavor can slightly differ from shallots )

You might like to swap the fried snacks for kanji’s/porridges with these side dishes:)

kaya recipes, raw banana recipes

kerala kaya thoran, plantain/raw banana stirfry

Plantain banana recipes, kaya recipes, kerala kaya meen

kaya meen odachathu, plantain banana and fish mash







Royalty-free music by ‘Jason Shaw’-

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