Kanki ni Ghesh
Ghesh is a Gujarati take on rice Congee. In Gujarati, Ghesh is an umbrella term for porridge-consistency food preparations made using millet or cereal grains. Minor millets like Kodo, Moraiyo, Sama and cereal grains like broken maize or rice are used for making Ghesh. It is very versatile and forgiving, and you are welcome to make your own mix. Broken rices and small fragrant varieties like Krishna Kamod or Ambamor are excellent choices as the cereal tastes are the central attraction of this simple and beautiful dish.
Ingredients
- 1/2 cup Krishna kamod kanki/broken rice, small grained fragrant variety
- 4 cups water
- salt to taste
- Ghee to serve
- toasted sesame as final flourish, optional
To be pounded
- 1 cup coriander
- 2 green chilies
- 2-3 garlic cloves or handful of green garlic
- Salt
Instructions
- Wash and soak the broken rice/ kanki for 30 minutes.
- Cook it in mentioned amount of water. Add the salt (very little as the pounded pesto too shall have some salt).
- The grains should get a little mushy with the rice starch spilling out and gelling somewhat or to taste (I haven't made a very mushy ghesh as I like the bite in my porridge).
- Just when you prepare to serve, pound the coriander, chilis and garlic.
- Pour the Ghesh in the bowl, add a dollop of pesto and drizzle some hot ghee.
- Sprinkle sesame seeds if you like
- Enjoy hot.