Sweet Kanchi

Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)
1 Cardamom

3 Cups Water (1 Cup Water per serving)

Grind Cardamom, coconut with equal amount of water, blend until the coconut is smooth.

Add remaining water and filter in nut milk bag to make coconut milk.

Yields: 3 and 1/4 Cups Coconut Milk

Cook the Grain

1/2 Cup Grain

2 and 1/2 Cups Water (1:5 ratio; Grain to Water ratio)

Wash grain several times in water and drain the water.

Add grain and water to cooker. Cook for 3 whistles, simmer and wait for 1 more whistle, switch off the stove and allow it to cool completely.

Yields: 2 and 1/4 Cups

Add-ons

1 Tbsp Ghee
1 and 1/2 Tbsp Raisin
3 Tbsp Cashew, Broken

Roast cashews and raisins in ghee.

3 Cups Coconut Milk (3 Cups Coconut Milk for 3 servings and 2 Cups Coconut Milk for 2 servings)

6 Tbsp Coconut Palm Sugar

Add ghee roasted cashews, raisins, coconut milk, coconut palm sugar to the cooked grain.

1/4 Cup Fruit of your choice per serving (Sweet and Ripe Mango, Ripe Banana, Sweet Strawberries, Raspberry, Blueberry or Blackberry are preferred)
3 Dates, Finely Chopped (1 Dates per serving)

Add chopped fruit and dates directly to the serving bowl. Add kanchi to the serving bowl and mix.

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital

Yields: 6 Cups Kanchi

Serves: 3

Taste Note: Taste AWESOME. 3 of us had this, each one had different comment about the taste. For me it tasted like Panchamirutham. For Durai, it tasted like sweet pongal and for simba it tasted like payasam.
I added 1/4 Cup Chopped Banana per serving and I made the sweet kanchi with Kuthiraivali

Grains to prepare Sweet Kanchi

1. Kuthiraivali
2. Varagu
3. Samai
4. Thinai
5. Panivaragu
6. Kambu, Borken
7. Rice, any of the following Rice, Broken
1. Karuppu Kavuni
2. Mapillai Samba
3. Bamboo Rice
4. Brown Rice
5. Black Rice