Garlic Milk Porridge | Poondu Paal Kanji

Garlic milk porridge is simple and a comforting dish made with rice, garlic, milk and mild spices. This is a light meal that feels very comfort especially when you are down with fever or just recovering. The mild flavors with a touch of garlic makes it easy to digest and also very filling.

This porridge is often prepared after delivery as it is easy for digestion and also believed to help in faster recovery. The mix of rice, garlic and milk gives a unique taste which is very mild yet flavorful. You can enjoy it plain or along with a simple chutney or onion side dish too.

Jump to:

• About Garlic Milk Porridge
• Garlic Milk Porridge Ingredients
• How to make Garlic Milk Porridge Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Garlic Milk Porridge

Garlic milk porridge is one of those traditional recipes that is prepared in many South Indian homes. It is mainly made with just rice, garlic, jeera and milk so it is very light on stomach. The addition of coconut milk makes the porridge creamy and rich in taste. Unlike regular kanji which is watery, this has little thickness that makes it more filling.

The flavor of this porridge comes from garlic and jeera, which blend beautifully with the milk. Garlic adds a mild pungent taste while jeera gives an earthy aroma. The porridge turns out very smooth in texture and gives a wholesome feel when you eat it. Sometimes I pair it with a simple onion thokku or a chutney and it feels so comforting.

There are small variations done in each household, some people add little pepper or a pinch of turmeric. Some skip coconut milk and make it with just plain milk. But the version with coconut milk has a natural sweetness and nice flavor that balances garlic well.

I usually make this when someone at home is not feeling well or when we want to eat very light. This porridge is given to lactating moms post delivery. It  is the best medicine for gastric troubles. The porridge by itself is tasty but if you wish you can pair it up thogayal or sambar.

Garlic and Milk are very good for lactating moms which increases the supply of breast milk. Coconut milk helps in healing the wound so I have added that too in this porridge though that is optional. Lactating moms should eat nutritious food so that the milk is sufficient for the baby and also to compensate the sharing nutrients to your baby.

Garlic Milk Porridge Ingredients

• Rice - I have used raw rice here as it cooks soft and gives smooth porridge texture, you can also use boiled rice if you prefer little more chewiness.
• Garlic cloves - I have used garlic as star here, it adds mild pungent flavor and also helps in digestion, you can adjust the number depending on your taste.
• Milk - I used regular cows milk, it gives creamy taste and balance the garlic flavor, you can also add more if you like runny consistency.
• Coconut milk - I have used thick first coconut milk, it makes the porridge creamy and adds natural sweetness, if you don't have coconut milk you can just skip and use extra regular milk.
• Fenugreek seeds - I use just few seeds, it brings light bitter note which actually enhance the taste, you can skip if you don't like it.
• Spices - I have used cumin seeds here, it blends so well with garlic and gives comforting flavor, you can add a pinch of pepper powder if you want little spice.
• Water - I have used water to cook rice soft and also thin down the porridge, you can add more if it becomes too thick after resting.

Similar Recipes

• Wheat porridge
• Health mix porridge
• Millet porridge
• Ulunthu kanji
• Garlic milk

How to make Garlic Milk Porridge Step by Step

1.Rinse rice well,Add it to pressure cooker.Add garlic,fenugreek seeds.

2.Then add required salt. Add water and milk.

3.Add jeera.Pressure cook in medium flame for 6-8 whistles.Let the pressure release by itself.Once pressure releases open,.

4.Mash it up well with a laddle.You can see a closer look at how rice is mashed up.Add remaining ½ cup milk.

5.Mix well. Add coconut milk. Add more milk if required to make it to porridge consistency.

Serve hot / warm.

Expert Tips

• Rice choice - I have used raw rice as it turns mushy quickly, you can try with boiled rice if you like slightly grainy texture.
• Consistency - It becomes thick when cooled down, so I usually add little extra milk or water before serving.
• Coconut milk - I prefer adding thick coconut milk in the end, this keeps flavor fresh and avoid curdling.
• Flavor balance - You can add pinch of pepper powder if you want more spice, I sometimes do this especially in winter.
• Serving style - I usually mash it slightly after cooking, it gives smooth porridge texture and feels more comforting to eat.

Serving and Storage

Serve garlic milk porridge hot or warm with onion thokku, chutney or even with a simple gravy on the side. It also tastes nice just as it is without any side dish. If you have leftovers, store it in the fridge and reheat with little extra milk or water before serving. It thickens a lot after few hours, so always adjust the liquid before reheating.

FAQS

1.Can I skip coconut milk?

Yes you can, just add extra milk instead and the porridge will still taste good.

2.Can I make this in advance?

Yes you can, but it thickens as it cools down so add more liquid while reheating. If coconut milk is added do not reheat.

3.Is it safe for kids?

Yes this is very mild and light, you can reduce garlic for younger kids.

4.Can I use brown rice?

Yes, you can use but cooking time will be longer and the texture will be slightly chewy.

5.What side dish goes well?

Side dishes like onion chutney, thokku, or even a light vegetable stir fry will go well.

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