Put the ghee and lentils in a pan and toast them, on low heat, constantly stirring till they turn a light golden colour (do not brown) and give out a nutty aroma. Toasting the lentils not only adds nuttiness to the Kanji but also makes sure that they donu2019t become sticky when cooked.
Take the pan off the heat. Cook the lentils in 2 cups of water, in a pressure cooker till theyu2019re well cooked and mushy. If youu2019re cooking the lentils on the stove or the Microwave, you might need more water. However you cook the lentils, they should be well cooked with very little water left in your cooking pot.
Break up the lentils by using a potato masher/ ricer or a whisk so that it looks creamy but still has very small bits in it.
While the lentils are cooking, dissolve the powdered jaggery in the 1/3rd cup of water, and then decant or strain the solution to remove possible impurities in the jaggery. Put this jaggery solution and the cooked lentils in a pan and, bring to boil, stirring frequently. Turn down the heat and let this simmer for about 3 minutes, stirring occasionally to make sure it does not stick to the bottom and burn.
Add the milk and stir till mixed well, and turn up the heat a bit. Bring it to a boil, and let it cook for another minute. Add the powdered ginger (if using) and the cardamom. Stir well and take it off the heat.
Let it cool a bit, then pour the Parippu Kanji into glasses and serve warm.