I don’t know why it took me so long to post this Iftar Special Oats ki Ganji. Since many years, I am making this very regularly during Ramadan for Iftar time. I not only make this during Ramadan but also during the months of Rajab and Shabaan fasting days for Itar’s.
Traditionally ganji is made with semolina in mosques during the Ramadan month. Ganji is nothing but a thick porridge made with fine semolina, water/stock, gently spiced and flavoured with fresh green mint and coriander leaves, garam masala and ginger-garlic paste.
I learnt to make ganji from my husband, who use to volunteer in mosque during the month of Ramadan in his college days. During Ramadan large pots are set outside the mosque and ganji is made and served hot along with cut fruits, dates and water during Iftar time. A hot bowl of ganji is often topped with crunchy and spicy kara boondi and lemon wedges. The spicy, tangy and yummy flavours make this ganji a comforting meal when you are fasting for more than 15 hours every day.
Since the time, I got introduced to Oats; I have been making ‘Oats ki Ganji’ at least twice a week during Ramadan for Iftar time. Even my friends and neighbour love this healthy and vegan version of ganji and this is one must recipe during Iftar parties at my house. This is one such simple and satisfying recipe which can be made in very less time too.
Iftar Special Oats ki Ganji
- ¾ cup Oats, I used Quaker Oats
- 6 cups Water/Veg stock
- 1 Onion, sliced
- 1 Tomato, chopped
- 2 Green chilies, roughly chopped
- ½ tbsp. Ginger-Garlic paste
- 3 Cloves
- 1 1’inch piece Cinnamon
- 1 ½ tbsp. Oil/Ghee
- 15 fresh Mint Leaves
- 10-12 sprigs fresh Coriander leaves, roughly chopped
- 150 gms. Kara Boondi
- 4 Lemon wedges
- Heat the pan and dry roast oats for 1-2 minutes on low flame.
- Add oil to a heavy bottom saucepan and drop in cloves and cinnamon. Fry for 30 seconds and add sliced onions. Fry till onions turn translucent.
- To this add in chopped tomatoes and chopped green chilies. When tomatoes turn mushy, add in ginger-garlic paste and fry till raw smell wafts.
- Now add mint leaves and coriander leaves. Fry till leaves starts to wilt. Now add 6 cups of water/stock and continue to boil. Boil until the consistency is reduced to 2/3rd. Add in salt and garam masala.
- Add in roasted oats by stirring continuously. On medium flame cook covered for 4-5 minutes. Stir and turn off the flame. Serve warm by topping with crunchy and spicy kara boondi and lemon wedges.
- Add love to make this ganji taste ‘Yummy’.
- This recipe is served warm. Make this recipe just 15-20 minutes before serving time.
- As we are using oats in the recipe, the ‘ganji’ may turn thick upon cooking. If you feel the ‘ganji’ has turned thick, then place it back on stove by adding water and salt if necessary and cook till you get desired thick soupy consistency.