Sanjeevini - Sathu Maavu Kanji - Sweet Porridge
My grandmother would prepare sprouted Ragi flour to feed toddlers - one of the first solids. Right after a bath the little one would be fed on this Kanji. As one grows older Kanji or Porridge is quite often forgotten.
Sanjeevini or Sathu Maavu is a wholesome, nutritious and a very healthy breakfast porridge.
Sanjeevini flour is a mix of various sprouted grains along with cardamom, and one ready reckoner that I always have in stock as my son loves it. I was introduced to this style of porridge at the Isha Yoga Class. One sip - and I have been hooked ever since. The addition of peanuts and coconut makes it utterly divine.
Peanuts (Groundnuts) when taken in controlled portions helps boost our energy levels.
*Dry Peanuts (Groundnuts) have to be re-hydrated, by soaking them overnight. Next day, wash well and then use.
Sanjeevini Mix - 3 - 4 Tbsp
Palm Jaggery - 5 - 7 Tbsp
Water - 2 cups
Grated Coconut - 2 tsp
Soaked* Groundnuts (Peanuts) - 1 Tbsp
Take 1 cup of water in a small pan. Add jaggery to it and melt over a slow flame. Strain and keep aside.
Mix the Sanjeevini Mix with the remaining water. Ensure that there are no lumps in this mixture.
Bring the strained syrup to a boil, over a medium flame.
Stirring the syrup vigorously or whisking it continuously, mix in the Sanjeevini mix.
Cook stirring continuously, until the porridge is shiny and thick.
Undercooked porridge is not good for the stomach.
Stir in soaked and drained peanuts and grated coconut.
Take off heat after one boil and serve.
Addition of milk or coconut milk makes it even more yummy!!!
More recipes from Blogger friends using Sathu Maavu-
Cakes/Biscuits/etc @ Isha