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| Main ingredients | Pearl millet (bajra) flour, Salt, Dried ginger powder, Clove powder, Cinnamon powder, White pepper powder, Ghee, Cumin seeds, Asafoetida, Green chilli, Fresh coriander leaves |
| Cuisine | Rajasthani |
| Course | Snack |
| Prep time | 0-5 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 tablespoons pearl millet (bajra) flour
- Salt to taste
- ¼ teaspoon dried ginger powder
- ¼ teaspoon clove powder
- ½ teaspoon cinnamon powder
- ½ teaspoon white pepper powder
- 1½ tablespoon ghee
- ½ cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 green chilli, finely chopped
- 1 tablespoon chopped Fresh coriander leaves
Method
- Boil 2 cups water in a deep non-stick pan, add bajra flour and whisk well.
- Add salt, dried ginger powder, clove powder and cinnamon powder, mix well and cook for 1-2 minutes. Add white pepper powder, mix well and cook, stirring in between, for 10-15 minutes.
- Heat ghee in a small non-stick pan, add cumin seeds and once it changes colour, add asafoetida and green chilli, mix and sauté for few seconds. Pour this over the bajra mixture, mix well and cook for 1-2 minutes
- Pour the kanji into individual serving glasses, garnish with coriander leaves and serve.
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