Suji

By azu  

August 11, 2010

Suji 5 0 5 0
  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 4-6 Servings

Ingredients

½ cup semolina

½ cup Tropical Almond (kanamdhu) – sliced (Substitutes: Almonds or Cashew nuts)

1 cup onions – very finely chopped

½ cup raisins

2 tbsp ghee (or vegetable oil)

½ can condensed milk

1½ cups sugar (alter to suit taste)

5 cardamom seeds

2 pieces of Pandan (rampe/ raambaa) leaves – cut into about ½ inch pieces

3 pieces of cinnamon sticks (2 inches)

6 cups water

2 tsp vanilla essence

pinch of salt

Directions

1Over medium heat, sauté the onion and Pandan leaves (in ghee or vegetable oil) until soft.

2Add the raisins, cardamom, cinnamon and Tropical Almonds and continue to sauté until onions turn golden and raisins are firm.

3Add the semolina and stir the mixture over a low flame for about a minute.

4Add the sugar and water and stir.

5When all (or most of the) sugar dissolves, add the condensed milk and cook over a medium flame, stirring frequently to prevent lumps.

6When the mixture starts boiling, add the salt and vanilla essence and simmer over a low flame for about 2 minutes.

7Suji can be served hot or cold.

00:00

9 comments

  1. Aishath says:

    When to add cardemons???

  2. Ali says:

    When adding ghee ???

  3. Fatima says:

    What’s the point of the salt, I didn’t understand?

    • azu says:

      Salt is added to many (if not most) sweet dishes because it makes the taste richer and sweeter. You can also taste the extra ingredients such as fruits or nuts etc. better. Salt helps certain molecules of the ingredients release their flavour easier and more. Salt also suppresses bitter taste perception.

  4. Laalaa says:

    I know this is quite an unrelenting question to the recipe. but, could I use Vermicelli instead of Semolina? would it still taste good with all the other ingredients?

    the other thing is, I make homemade ice cream without ice cream maker. I learned that, the ingredients, I added made it too sweet to eat. but then, i could not keep the consistency if i made it any other way. just to test, I added a pinch of salt one day. and it made the ice cream perfect. if it helps anyone 🙂

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