Delightful Thari Kanji: A Ramadan Tradition

Thari kanji holds a special place in Ramadan traditions, offering both sustenance and comfort during this sacred month of fasting and reflection. This cherished recipe embodies the essence of Ramadan, combining simple yet wholesome ingredients to create a dish that nourishes the body and soul. With its creamy texture, subtle sweetness, and fragrant aroma, thari kanji is not just a meal but a symbol of community, tradition, and spiritual connection.

Preparation: To prepare thari kanji, begin by combining milk and water in a saucepan and bringing it to a gentle boil. Then, add sugar to the mixture and gradually stir in semolina (rava) until well combined. Allow the mixture to simmer over low heat, stirring continuously, until the semolina is fully cooked and the flavors have melded together. Finally, add a touch of powdered cardamom to enhance the dish’s aroma and flavor, adjusting the sweetness to your preference.

Garnish and Serving: Once the thari kanji is ready, it’s time to add the finishing touches. In a separate pan, heat ghee and sauté chopped cashew nuts, raisins, and shallots until golden and fragrant. Pour this seasoned mixture over the prepared thari kanji, adding layers of texture and flavor. Whether enjoyed during Iftar, the evening meal to break the fast, or Suhoor, the pre-dawn meal before fasting begins, thari kanji is a comforting and nourishing dish that brings families and communities together during Ramadan.