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Thari Kanji - Semolina Milk Drink

Course Payasam
Cuisine Malabar
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 3 cups of water
  • A pinch of cardamom powder
  • A pinch of salt
  • A handful of vermicelli
  • 4 tbsp semolina
  • 1 cup milk/ coconut milk
  • 4 tbsp sugar
  • 1 tsp ghee
  • 2 shallots thinly sliced
  • 5-6 cashewnuts
  • 5-6 raisins


  • Pour the water into a saucepan and switch on the flame to medium. Add in the cardamom, salt and vermicelli.
  • When the water starts to get hot, not necessarily boil, add in the semolina and keep stirring continuously to ensure that it does not become lumpy. Keep stirring till you get a smooth mixture.
  • Once the mixture is smooth, then stir occasionally till the mixtures starts to thicken slightly. Now add in the milk and cook for a couple of minutes or till the kanji thickens. Add the sugar, mix and switch off.
  • Heat the ghee in a little saucepan, fry the shallots till brown, quickly add the cashews and raisins, leave it for a minute and pour into the prepared tharikanji.
  • Keep the lid closed for at least 5 minutes for the flavors to get incorporated.
  • Before serving, mix well and pour into glasses. Serve warm!!!


1. You can avoid the vermicelli if you don't like it, but we love having it in our tharikanji.
2. The amount of semolina is dependent on how thick you want it. The above amount, ie. one tbsp per glass gives the kanji in pouring consistency. If you want it thick like a pudding, then increase it to double.
3. I sometimes substitute milk with coconut milk, or half of milk and coconut milk. Any way, it tastes delicious!
3. While tempering, you can very well avoid the shallots like we do most of the time! I drink my thari kanji without any of the tempering and my umma calls it, kutti kanji (kid's payasam). Hehe...