More Indian Recipes
Soft Sorghum Sankati
Ingredients
- Very soft, fully cooked sorghum grains — 400 g
- Soft cooked rice — 100 g
- Sorghum flour — 50 g
- Cool drinking water — 200 ml
- Hot water — up to 100 ml, as needed
- Salt — ½ tsp, or to taste
Make it, step by step
- Mash the warm, fully cooked sorghum and rice until the grains crush easily.
- Whisk sorghum flour with 200 ml cool water. Stir into the mashed grains with salt in a heavy pan.
- Cook over medium-low heat until bubbling. Reduce heat and stir for 12–15 minutes until thick, smooth and cooked through; add hot water if stiff.
- Beat for 1–2 minutes until it holds a soft mound. Cook longer over low heat if too loose.
- Cool just enough to handle. Shape with clean damp hands, or spoon into bowls; serve warm with curry or chutney.
Useful tips
- Shape the sankati while it is still warm and soft; if it pours rather than holds a mound, cook it a little longer first.
Cooking and storage
- Serve freshly made; avoid prolonged room-temperature storage.
