Suji

Authorazu

DifficultyBeginnerYields1 Serving
Total Time35 minsPrep Time15 minsCook Time20 mins

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

1

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

2

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

3

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

4

Add the sugar and water and stir.

5

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

6

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

7

Suji can be served hot or cold.

Category

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

1

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

2

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

3

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

4

Add the sugar and water and stir.

5

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

6

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

7

Suji can be served hot or cold.

Suji

10 thoughts on “Suji

  • When to add cardemons???

  • When adding ghee ???

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

    • 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.

  • 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 🙂

  • I just tried this recipe today. Instead of whole cardamom and cinnamon, I added finely ground and added vermicelli along with semolina. Its soo tasty!!! Thank you so much for sharing your recipe. Almost missed the salt and vanilla because the sooji was smelling so so good…

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