Multigrain Wheat Porridge Recipe – Kodhumai Kanji Recipe

Multigrain Wheat Porridge – Kodhumai Kanji

Multigrain Wheat Porridge / Kodhumai Kanji is an easy and healthy drink prepared by roasting Multigrain wheat flour with ghee and boiling it in milk with sugar until thickens. It can be prepared as either sugar version (with milk) or salt version (with buttermilk). Salt version is healthier and sugar version is tastier. 🙂

Multigrain Porridge from Homemaking Delight

Multigrain Wheat Porridge Recipe – Kodhumai Kanji from Homemaking Delight

PorridgeDhalia or Kanji or Koozh is a thick and healthy, filling drink which can substitute a meal. Normally, in India, Kanji or koozh is mostly prepared during fasting time. During fasting, only liquids are allowed for intake. So, most people take Kanji varieties as they would be filling and also the ingredients would be mild. People prefer porridge for diet purpose also. Several flavors of porridge are there all of which is healthy – Ragi Kanji, Godhumai Kanji, Arisi Kanji, Oats Kanji, Sathu maavu Kanji, Kambankoozh etc.

Bored of malted drink mixes ?!?! Try this nutritious homemade healthy drink, Multigrain wheat Porridge for a change. We all try new things when we are in a different environment. That’s how I tried this Indian porridge at my grandma’s home. The sweet kanji served chilled is the best mid-noon drink ever. Kodhumai Kanji is the best option for a satisfying meal on a long fasting day. It tastes good when served warm or chilled.

Health Benefits of Wheat Porridge:

  1.  Multigrain wheat Porridge is rich in fiber and has high protein content.

  2. Porridge contains Vitamins & Minerals that helps to boost immune system.

  3. Wheat helps to control obesity and improves body metabolism.

Over to Multigrain Wheat Porridge / Kodhumai Kanji Recipe from HomeMaking Delight with step-by-step photos..

Multigrain Wheat Porridge Recipe – Kodhumai Kanji Recipe

Multigrain Porridge | Wheat Kanji | Multigrain Pal Kanni | Multigrain Daliya |  Kodhumai Kanji | Multigrain Porrdige | Nutritious drink recipe | Godhumai Kanji | Atta Porridge | Gothambu Kanji | Godima Porridge | Godhi Hittu Porridge

Serves 1 – 2


Sweet Version                                  Salt Version

Cardamom – 2 (or 1 tsp powdered cardamom)

Milk – 1 & 1/2 cup         (OR)         Butter Milk – 1 & 1/2 cup

Sugar – 2 tblsp               (OR)         Salt – as required

Multigrain Atta – 1/4 cup

Ghee – 1/2 tsp (optional)

Preparation Method:

  1. Dry roast or ghee roast the wheat flour in a pan, until it starts turning mild brown and a nice aroma arises. Turn off the stove. Crush the cardamom (or just add the cardamom powder) and add it to the wheat flour.  Let it cool down a bit. Multigrain Porridge-HMD12. Mix the roasted flour with cold milk without lumps and heat it in a medium flame.Multigrain Porridge-HMD23. Once it’s thickened (forms a clean finger trace on the back of spoon) to the correct porridge consistency, add sugar, mix well and switch off the flame.                                                                                                                     For Salt Version – Roast the flour, let it cool and then mix with buttermilk & salt.Multigrain Porridge-HMD34. Adjust the consistency with milk (if needed) and serve your Milk Porridge warm or chilled. Your buttermilk porrdige (Moar Kanji / More Kanji) can be served chilled. Multigrain Porridge-HMD4Tit-Bits:
  1. If you want the Godhumai kanji to be thin, add more milk.
  2. For more clear porridge, filter the residues.
  3. Color and aroma of your wheat porridge depends on how well you roast the flour.
  4. Dry roast the wheat flour and serve it in a cool place in an air-tight container and use as needed.
  5. If you are on diet, you can replace a meal of the day (Dinner) with this wheat porridge to see quick results. Please do not add sugar in that case. Buttermilk version is recommended.
  6. Milk version one would thicken slightly over time. You can add more milk to reach the consistency.

Click the link to view Ragi Porridge / Kezhvaragu Kanji recipe.

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