Milk Kanji

Milk Kanji

Ingredients

Rice - 2 tbs

Fenugreek - a pinch

Jeera/cumin -  ½ tsp

Garlic - 10- 12 pcs

Pepper - 2 pcs (optional)

Jaggery - for taste

Milk - to taste

Method

• Pressure cook rice along with fenugreek,cumin, garlic and pepper for 3 whistles
• Mash the kanji well.
• Add the required jaggery, if needed add water and boil for few minutes and switch off the stove.
• Add milk to taste

Tips

• This milk kanji helps to reduce water retention and swollen feet.
• Milk kanji can be taken from 5th month of pregnancy.

Note; If you are allergic to any of the above ingredients kindly consult your medical professional before consumption