كانجی

कांजी kāṅjī[S. कािञ्जका], s.f. A kind of sour gruel, or vinegar, made by steeping rice, or mustard-seed, etc. in water and letting the liquor ferment (it is said to create appetite and aid digestion);—water in which rice has been boiled, rice-gruel, 'congee';—starch (prepared from water in which rice has been boiled):—kāṅjī-pānī, s.m. Rice-gruel, 'congee':—kāṅjī-hauz, s.m. (colloq.) 'Congee-house,' a lock-up; a pound (for cattle).