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Mariamman Prayer Seer Kanji By my Mum ✨

A rich, nourishing sweet porridge traditionally served during Mariamman prayers. This South African Tamil-style kanji is made with moong dal, rice, milk, and warming spices - a sacred offering that feeds the body and soul.

Ingredients:
1 cup moong dhall
½ cup white rice
250g butter
1 cinnamon stick
3 whole elachi (cardamom) pods
1 tablespoon elachi (cardamom) powder
1 teaspoon vanilla essence
2 tablespoons milk powder (Klim)
1 tin condensed milk
1 litre fresh milk (plus extra if needed)
¼ cup desiccated coconut (optional)
Sugar, to taste
Roasted almonds or mixed nuts (optional, for garnish)

Method:
Prepare the Moong Dhall
Lightly dry fry the moong dhall in a pan until aromatic but not browned.
Rinse, then boil in water until soft.
Drain and lightly stamp or mash - it should break down slightly but not be mushy. Set aside.
Cook the Rice
Rinse the white rice well.
Boil with 1 cinnamon stick and 3 whole elachi pods.
Keep topping up with water as needed, cooking until the rice is soft and porridge-like in consistency.
Combine and Enrich
Once the rice is soft, remove the whole spices if desired.
Stir in the butter, elachi powder, vanilla essence, milk powder, condensed milk, and desiccated coconut (if using). Mix well until creamy.
Add the Dhall
Gently mix the cooked moong dhall into the rice mixture.
Gradually pour in the fresh milk to loosen into a drinkable porridge consistency.
Taste and adjust sweetness with sugar if needed.
Serve
Serve warm in cups or bowls.
Garnish with roasted almonds or mixed nuts if desired.