Every year when we do our annual porridge prayers, before we break our fast we are supposed to make ceer Kanjie and break a coconut.
An old temple aunty used to make it for us, but she passed on and I tried to get the recipe out of other Aunties, but as usual, they were very unhelpful!!!
A little this a little that…. Not what you want to hear when you are trying a recipe out for the first time.
I tried making this using a boeber recipe, but it just wasn’t the same.
My mum managed to dig out a recipe for ceer Kanjie that Aunty Poovie’s mother gave her way back in the day. It is so old that the paper has turned yellow.
I used this recipe as the base, but she was a typical aunty and gave no measurements so I had to wing it, lots of trying and testing of this. Either to watery, to stiff or not enough sugar, but eventually I have nailed down the perfect combination.
I preferred to use the split moongh dhal rather than the whole one as it saved on the crushing step and there wasn’t so many skins to remove.
This dish is also prefect on cold winter days… it warms you to your core.
A hint that as this mixture cools it does become thicker, so if you plan on reheating at a later time you may be required to add a little more milk to loosen it a bit.
- 1/3 x cup split green moong dhal.
- ½ x cup castor sugar.
- 1l x full cream milk.
- 2 x handfuls of vermicelli, broken into pieces.
- 1 x tsp elatchie powder.
- ¼ x cup sago…do not soak it.
- ¼ x cup desiccated coconut.
- 3 x tbsp. margarine.
- Roughly 2 cups water.
- Toast the moongh dhal in the oven, till lightly golden.
- Add the dhal to a pot of water and allow to boil till almost soft, I used a tea strainer to scoop out all the skins that floated to the top.
- Drain and set aside.
- In a pan, melt the margarine and add the vermicelli.
- Allow the vermicelli to fry till lightly golden brown.
- Add the moongh dhal to a pot with enough water to just cover it, roughly 2 cups.
- Bring to the boil.
- Add the milk and vermicelli, give it a good stir and allow to the mixture to come to the boil.
- Allow to mixture to boil for 20 minutes on a medium to low heat, stirring occasionally to prevent the milk from catching to the bottom of the pot.
- Add the elatchie powder and sugar, stir to mix.
- Add the coconut and sago and cook till the sago is soft and transparent.