Today is Prathama Ekadashi and tomorrow being Dwadashi, it is a practice in many households to break the Ekadashi fast by consuming Ganji (rice gruel). In Mysuru region, the Ganji is prepared a little different from the Ganji prepared in Udupi. This Ganji can be salty or sweetened and is consumed during the Hindu month Aati also known as Ashada (July – August).
Time required: 20 minutes
Wash Red Rice, Fenugreek Seeds, and Green Gram.
Cook them in a cooker.
Add Coconut milk and Salt and let it boil for 2 minutes.
If it is too thick, add more water and cook for 5 minutes.
Optionally, for a sweetened ganji, add 1 cup Jaggery. Remove to a serving dish.
I am sure the children will finish off their share in no time with a spoon made of leaf.