{"id":15294,"date":"2013-07-23T18:16:35","date_gmt":"2013-07-23T22:16:35","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=15294"},"modified":"2019-03-24T21:45:36","modified_gmt":"2019-03-25T01:45:36","slug":"semolina-drink-or-thari-kanji-rava-kanji","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/semolina-drink-or-thari-kanji-rava-kanji\/","title":{"rendered":"Semolina Drink or Thari Kanji &#8211; Rava Kanji"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15295\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-kanji.jpg\" alt=\"semolina-kanji\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-kanji.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-kanji-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Ramadan speciality drink that&#8217;s served warm or chilled&#8230;<\/p>\n<p>As I have mentioned before that during Ramadan I like dishes that are more liquid in nature, for that reason I love rice porridge or kanji. It&#8217;s easier to digest and it&#8217;s more healthy. Yet another dish that&#8217;s made in my family is a drink made with semolina or it is called thari or rava kanji in Malayalam. My mom makes this quite often and I love it. When I feel lazy to make rice porridge, I make this. It&#8217;s easy to make, tastes light and delicious, a large bowl of this imparts the needed energy as well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-15296 size-full\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-drink.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-drink.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-drink-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-drink-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Preparation Picture<\/strong><\/p>\n<p><strong>Cooking Semolina<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15298\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji1.jpg\" alt=\"making semolina-kanji\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>After adding milk\/coconut milk<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15297\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji.jpg\" alt=\"making semolina kanji\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-semolina-kanji-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Making seasoning<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15299\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-the-seasoning.jpg\" alt=\"making the seasoning\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-the-seasoning.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-the-seasoning-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/making-the-seasoning-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/semolina-kanji.jpg\" \/>\n<div class=\"item ERName\">Semolina Drink or Thari Kanji &#8211; Rava Kanji<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Drinks<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making semolina kanji[\/b]<\/li>\n<li class=\"ingredient\">Semolina or Rava &#8211; 3 tbsp<\/li>\n<li class=\"ingredient\">Vermicelli, broken- 2 tbsp (you could use roasted vermicelli)<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ingredient\">Milk- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Whole Cardamom, smashed- 1<\/li>\n<li class=\"ingredient\">Sugar- around 1\/2 cup (based on your sweet level)<\/li>\n<li class=\"ingredient\">Coconut milk- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making seasoning[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Shallots or small onions, chopped- 2<\/li>\n<li class=\"ingredient\">Raisins- 1 tbsp<\/li>\n<li class=\"ingredient\">Almonds or cashewnuts- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place a saucepan over medium heat, add semolina, vermicelli, water and smashed cardamom to the pan.<\/li>\n<li class=\"instruction\">Cook the semolina in water for a few minutes, keep stirring as the mixture will thicken.<\/li>\n<li class=\"instruction\">Add the milk, salt and sugar, combine well and let the milk come to a slight boil, keep stirring.<\/li>\n<li class=\"instruction\">Add coconut milk, keep stirring and let cook for a couple of minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, keep covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the seasoning[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a frying pan over medium heat, add ghee.<\/li>\n<li class=\"instruction\">Add shallots, raisins and almonds or cashew nuts to it, saute till shallots turn light golden in color.<\/li>\n<li class=\"instruction\">Pour this seasoning into the prepared semolina milk mixture.<\/li>\n<li class=\"instruction\">Keep covered for a few minutes.<\/li>\n<li class=\"instruction\">Serve warm or you could chill it and serve.<\/li>\n<li class=\"instruction\">When this semolina kanji is allowed to stand for a while, it will thicken. Before serving you could add more water or milk and microwave or heat it.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ramadan speciality drink that&#8217;s served warm or chilled&#8230; As I have mentioned before that during Ramadan I like dishes that are more liquid in nature, for that reason I love rice porridge or kanji. It&#8217;s easier to digest and it&#8217;s more healthy. Yet another dish that&#8217;s made in my family is a drink made with &hellip; <\/p>\n","protected":false},"author":1,"featured_media":15295,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,116,27,22,538],"tags":[122,756],"class_list":["post-15294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-milkshake","category-indian-cuisine","category-kerala-cuisine","category-semolina","tag-drinks","tag-semolina-2","course-drinks-2","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=15294"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15294\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/15295"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=15294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=15294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=15294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}