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Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

 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

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


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


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


Add the sugar and water and stir.


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


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


Suji can be served hot or cold.

Nutrition Facts

Serving Size 4-6 Servings