Authentic Kanji Recipe – Vermicelli & Semolina Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Kanji Recipe – Vermicelli & Semolina Dessert

Introduction

Kanji. Just the name evokes such warm, comforting memories for me! Growing up, my Dadi (grandmother) would make a big pot of this sweet, creamy dessert every Baisakhi. It’s a taste of home, a hug in a glass, and honestly, one of the easiest Indian desserts you’ll ever make. I’m so excited to share my family’s authentic Kanji recipe with you – it’s a little bit of tradition, a whole lot of flavor, and guaranteed to become a new favorite.

Why You’ll Love This Recipe

This Kanji recipe is special because it’s wonderfully simple, yet incredibly satisfying. It’s a beautiful blend of textures – the delicate vermicelli, the smooth semolina, and the delightful crunch of the nuts. Plus, it’s ready in under 30 minutes! It’s perfect for a quick dessert, a festive treat, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to make this delicious Kanji:

• 3 cups water (720ml)
• A pinch of cardamom powder (about ¼ tsp)
• A pinch of salt
• A handful of vermicelli (approx. 50-60g)
• 4 tbsp semolina (rava/sooji – approx. 30g)
• 1 cup milk/coconut milk (240ml)
• 4 tbsp sugar (approx. 50g)
• 1 tsp ghee (approx. 5ml)
• 2 shallots, finely sliced
• 5-6 cashewnuts, halved
• 5-6 raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cardamom: Don’t skimp on the cardamom! It’s the heart and soul of Kanji. Freshly ground cardamom is always best, but a good quality powder works beautifully too.
• Milk/Coconut Milk: Traditionally, Kanji is made with full-fat milk for that extra richness. But, coconut milk adds a lovely tropical twist – my friend Priya swears by it! Feel free to experiment.
• Vermicelli: I prefer using the fine vermicelli (seviyan) for Kanji. It cooks quickly and gives a lovely, delicate texture. Coarse vermicelli will work in a pinch, but you might need to adjust the cooking time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, combine the water, cardamom powder, and salt. Bring it to a medium heat.
2. Once the water is warm (not boiling!), add the vermicelli while stirring continuously. This prevents it from clumping together – nobody wants lumpy Kanji!
3. Cook the mixture, stirring often, until the vermicelli is soft and the mixture starts to thicken slightly. It should be smooth and creamy.
4. Now, pour in the milk (or coconut milk) and simmer for 2-3 minutes, stirring gently. Stir in the sugar and remove the pan from the heat.
5. Time for the tempering! Heat the ghee in a separate small pan. Fry the sliced shallots until they turn golden brown and crispy.
6. Add the cashews and raisins to the pan and sauté for about a minute, until the cashews are lightly golden and the raisins plump up.
7. Pour this fragrant tempering over the Kanji. Cover the saucepan and let the flavors meld together for about 5 minutes. This is crucial – it really brings everything together.
8. Give it a good mix and serve warm in glasses.

Expert Tips

• Lump-Free Kanji: The key to smooth Kanji is constant stirring when you add the semolina and vermicelli. Don’t walk away!
• Adjusting Thickness: If your Kanji is too thick, add a splash more milk. If it’s too thin, simmer for a couple more minutes.
• Sweetness Level: Taste as you go! Adjust the sugar to your liking.

Variations

Kanji is surprisingly versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter, and use your favorite plant-based milk (almond, soy, or oat milk all work well).
• Gluten-Free Adaptation: Make sure your vermicelli and semolina are certified gluten-free. There are some great gluten-free options available now!
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. A tiny pinch of saffron also adds a beautiful aroma and color.
• Festival Adaptations: My Dadi always made extra Kanji for Baisakhi, but it’s also lovely for Diwali, Holi, or any special occasion.

Serving Suggestions

Kanji is best served warm. A sprinkle of chopped pistachios or almonds on top adds a lovely touch. It’s also delicious with a side of fruit, like sliced bananas or mangoes.

Storage Instructions

Leftover Kanji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving. It might thicken upon refrigeration, so add a splash of milk when reheating.

FAQs

• What is Kanji and its cultural significance? Kanji is a traditional Indian dessert, particularly popular in North India, especially during harvest festivals like Baisakhi. It’s believed to be a nourishing and comforting treat.
• Can I make Kanji ahead of time? Yes, you can! You can make the Kanji base (without the tempering) a day ahead and store it in the refrigerator. Add the tempering just before serving.
• What is the best type of vermicelli to use for Kanji? Fine vermicelli (seviyan) is traditionally used for Kanji. It cooks quickly and gives a delicate texture.
• How can I adjust the sweetness level in Kanji? Simply adjust the amount of sugar to your liking. Start with 4 tablespoons and add more, one tablespoon at a time, until you reach your desired sweetness.
• Can I use a different type of nut for the tempering? Absolutely! Almonds, walnuts, or even peanuts would be delicious in the tempering.