In a pan dry all the herbs & spices (except rice, coconut milk,onions & jaggery) together for 2 to 3 minutes till nice aroma comes & let them to cool down. Powder them finely & keep aside.
Wash the rice & add powder to it & pour 8 cups of water. Pressure cook for 20 mins up to 6 or 7 whistles till the rice is cooked well.
Add the jaggery powder to the boiled rice & allow to boil till it reaches thick porridge consistency. Switch off the stove & add the thick coconut milk.
Heat a sauteing pan with some ghee & fry the finely chopped onions to golden brown. Garnish the kanji with the fried, crunchy onions & serve hot. Traditionally this kanji is served only during nights as a substitute for dinner.
By Ria Samuel