ULUNTHA KANJI ( kugan )

ULUNTHA KANJI
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice
900 ml coconut milk from a coconut or low fat milk
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf

Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.

Note: You can add more milk if you want the kanji to
be more watery.

Another method is :

ROASTED URAD DAL HALWA
Ingredients
• 1/4 heaped cup roasted urad dal powder
• 1/4 level cup sugar
• 1/2 teaspoon of cardamom powder
• a drop of yellow colour
• 1/2 cup water
• 1/2 cup low fat milk
• 1 tablespoon ghee or butter, more if needed
• 1 tbs roasted cashew nuts
Method
Warm the ghee in a heavy based wok. Add the cardamom powder and mix for a few seconds. Add the urad dal powder and fry on low to medium heat for a few minutes. . Add the water, milk, yellow colour and sugar. Cook on low heat till all the water gets absorbed and the mixture forms a ball.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.