Jeerakanji or Cumin Rice Porridge is something that we make almost every night during the month of Ramadan. Cumin is a very good digestive, and a good source of energy. It is a filler and is normally something the men drink just before they go for the long Taraweeh (special Ramadan night) prayers or as the last meal before going to sleep. My kids really love it and they insist on making this every other day. As I was banging my head thinking what to give Lubna this year, Rasha, my elder daughter, came to me and said, “Ummi, it’s been long since we had the yellow kanji. Why don’t you make it?” She calls it so because it is yellow! That is when I remembered that this recipe is not on the blog and decided to get rolling with it. To read more and the recipe, do hop onto Lubna’s space!
Every year, the Sharjah Exhibition Center, which is so popularly called Expo, would have a Ramadan fair that runs from the second week of Ramadan till the third day of Eid. We always make it a point to visit at least once. Even if we don’t buy anything, we would just walk around to see the stuff. Three years ago, when my sister was here during Ramadan, we had gone for a visit along with uppa – a very rare case, since he hates to come with us! Hehe… Her eyes fell on this beauty and she insisted she buys one. Umma also put her hand in and I was in two minds. Finally, while asking the shop keeper to pack them, uppa asked a final question, “Veno?” (Do you want?) Then I thought, why should I be left out and I shook my head. Dads are always dads, right? So we three ladies had a bag each in our hand with the same stuff. Would you believe I am opening up the box for the first time for taking these pictures? I guess better late than never! I don’t think I have fully captured the pretty bowls in my lousy pictures… 🙁 InShaAllah maybe next time…
Jeerakanji ~ Cumin Rice Porridge
- 1 cup raw rice pachari – the rice used for idli/ dosas
- 4 cups water
- ½ tsp turmeric powder
- Salt to taste
- FOR GRINDING:
- 1 cup grated coconut
- 6-8 shallots
- 2 tsp cumin seeds
- 1 green chilli
- Wash the raw rice well. Combine with the water, turmeric powder and salt in a pressure cooker. Cook on medium flame for three whistles and switch off.
- Since this is rice, there are chances of it pushing out of the weight so keep the flame as low as possible. A good way to avoid mess is to surround the weight with a kitchen towel, around a cm away from the weight, so that the towel would absorb the mess and not push it to your walls! Allow the pressure to go by itself.
- Meanwhile, grind all the ingredients under “for grinding” into a coarse paste. Open the cooker and keep it on simmer.
- Add in the ground paste and cook for five minutes. Switch off and serve warm.