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


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


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.