I don’t know why it took me so long to post this Iftar Special Oats ki Ganji or Oats ki Kanji recipe on my blog. Since many years, I have been making this regularly during Ramadan in Iftar. I not only make this during Ramadan but also during the months of Rajab and Shabaan Iftar.
Ganji and its Variations
Traditionally ganji is made with semolina in mosques during the month of Ramadan. Ganji is a thick porridge made with fine semolina, water/stock, gently spiced and flavoured with fresh green mint and coriander leaves, garam masala and ginger-garlic paste. In Andhra and Telangana this nutritious, comforting and filling porridge is called Ganji. The same is made with rice and mung dal in Tamil Nadu and it is called as Nombu Kanji. Something similar called Jeerakanji is made in Kerala too.
I learnt to make ganji from my husband, who use to volunteer in mosque during the month of Ramadan in his college days. During Ramadan large pots are set outside the mosque and ganji is prepared in them. This Ganji is often served hot along with cut fruits, dates and water in Iftar. A hot bowl of ganji is often topped with crunchy and spicy kara boondi and lemon wedges. The spicy, tangy and yummy flavours make this ganji a comforting meal when you are fasting for more than 15 hours every day.
Since the time, I got introduced to Oats, I have been making ‘Oats ki Ganji’ at least twice a week during Ramadan for Iftar time. Even my friends and neighbors love this healthy and vegan version of ganji. This is one of the most requested recipe during Iftar parties at my house. Ganji or Kanji is one such simple and satisfying recipe which can be made in very less time too.
Iftar Special Oats ki Ganji
- ¾ cup Oats, I used Quaker Oats
- 6 cups Water/Veg stock
- 1 Onion, sliced
- 1 Tomato, chopped
- 2 Green chilies, roughly chopped
- ½ tbsp. Ginger-Garlic paste
- 3 Cloves
- 1 1’inch piece Cinnamon
- 1 ½ tbsp. Oil/Ghee
- 15 fresh Mint Leaves
- 10-12 sprigs fresh Coriander leaves, roughly chopped
- 150 gms. Kara Boondi
- 4 Lemon wedges
How to make Oats ki Ganji
- Heat the pan and dry roast oats for 1-2 minutes on low flame. Remove and set aside.
- Add oil to a heavy bottom saucepan and drop in cloves and cinnamon.
- Fry for 30 seconds and add sliced onions. Fry onions on medium flame. When the onions turn translucent add chopped tomatoes and chopped green chilies.
- When tomatoes turn mushy, add in ginger-garlic paste and fry till raw smell wafts.
- Now add mint leaves and coriander leaves. Fry till leaves starts to wilt. Now add 6 cups of water/stock and continue to boil. Boil until the consistency is reduced to 2/3rd. Add in salt and garam masala.
- Add in roasted oats by stirring continuously. On medium flame cook covered for 4-5 minutes.
- Stir and turn off the flame. Serve warm by topping with crunchy and spicy kara boondi and lemon wedges.
- Add love to make this ganji taste ‘Yummy’.
Points to Remember:
- Ganji tastes best when served hot. Therefore, make this just 15-20 minutes before serving.
- If you see ‘ganji’ has turned thick then add water and salt (if needed) and cook till it reaches desired thick soupy consistency.