Green Gram Kanji

Nutrition values are AI-estimated based on ingredients.

• 250 grams small green moong dal (whole mung beans)
• 50 grams raw rice
• 250 grams crushed jaggery
• 3-4 crushed green cardamom pods
• Half a teaspoon salt
• 2 to 2.2 liters water
• Half a cup freshly grated coconut

1. 1Dry roast 250 grams whole green moong dal in a non-stick kadai on a very low flame for about 7-8 minutes, stirring continuously, until its color slightly changes and it becomes crispy.
2. 2Transfer the roasted dal to a plate to cool.
3. 3Dry roast 50 grams of raw rice in the same kadai for 4-5 minutes on a low flame until crispy and its color subtly changes.
4. 4Remove the roasted rice to cool.
5. 5Once completely cool, grind both the roasted moong dal and rice separately in a mixer grinder to a coarse powder.
6. 6Pour 1.5 liters of water into the kadai (before turning on the flame).
7. 7Add the prepared coarse powders of moong dal and rice to the cold water and stir thoroughly with a wooden spatula until no lumps remain.
8. 8Turn on the gas flame to low, and cook the mixture, stirring continuously, for about 10-15 minutes until it thickens, starts bubbling, and the grains soften.
9. 9Add 250 grams of crushed jaggery and mix until completely dissolved.
10. 10Add 3-4 crushed green cardamom pods and about half a teaspoon of salt, then stir well.
11. 11Gradually add 500-700 ml of hot water while continuously stirring to adjust the consistency and thin the porridge.
12. 12Allow the mixture to cook for another 5-7 minutes on a low flame.
13. 13Fold half a cup of freshly grated coconut into the kanji and mix everything well before turning off the flame.

These instructions are our analysis of the original video. Watch on YouTube →