A simple recipe made on the day after Ekadashi, Dwadashi. Hence the name, Dwadashi Ganji. When fasting is observed on Ekadashi, the fast is broken with this scrumptious dish. This dish also served in Udupi Matha on the morning on Dwadashi is a lightweight meal that helps one’s digestive system to smoothly transition from fasting to digesting heavy food.
Dwadashi Ganji is made by cooking white rice(Sonamusuri rice) to soft. When the rice is fully cooked, coconut milk and salt is added and simmered. Adding coconut milk to the dish elevates the taste to another level. The dish is also called as Per Ganji or Haalu Ganji. (Per = milk in Tulu, haalu = milk in Kannada) Milk here is referred to the coconut milk. It is best recommended to use coconut milk extracted from fresh coconut.
The dish is best had hot with a dash of pickle by the side.
Dwadashi Ganji | Per Ganji
Course: BreakfastCuisine: UdupiDifficulty: Easy3
servings10
minutes40
minutesIngredients
Sonamusuri Rice- 1 cup
Coconut milk – 2 cups (extracted using half a coconut)
Water- 1/2 litre
Salt- as per taste
Directions
- Begin by boiling water in a pot. When water begins to boil, add the washed rice. Alternatively, pressure cooker can be used to cook rice with sufficient water to cook the rice to soft. (I use 1:3 ratio to cook rice for eating, but to make Ganji in a pressure cooker, I would use upto 6 glasses of water)
- While the rice is getting cooked, extract coconut milk. I have mentioned half a coconut in the list as its the minimum amount of coconut needed to extract thick milk. It is alright to increase the amount of coconut for thicker coconut milk as per one’s taste.
- When the rice is fully cooked, add the extracted coconut milk and salt. Let it simmer for 5 minutes. When you are adding coconut milk after the rice is cooked, make sure there is not too much water in the pot as it may dilute the flavour of coconut.
- Detailed instruction with step by step photo
- Begin by boiling water in a pot. When water begins to boil, add the washed rice. Alternatively, pressure cooker can be used to cook rice with sufficient water to cook rice to soft. (I use 1:3 ratio to cook rice for eating, but to make Ganji in a pressure cooker, I would use upto 6 glasses of water)
- While the rice is getting cooked, extract coconut milk. I have mentioned half a coconut in the list as its the minimum amount of coconut needed to extract thick milk. It is alright to increase the amount of coconut for thicker coconut milk as per one’s taste.
- When the rice is fully cooked, add the extracted coconut milk and salt. Let it simmer for 5 minutes. When you are adding coconut milk after the rice is cooked, make sure there is not too much water in the pot as it may dilute the flavour of coconut.
- Serve the dish hot. Enjoy it as is with sweet coconut flavour or eat it with a dash of pickle.
Happy Cooking!