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Suji

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
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.

Nutrition Facts

Serving Size 4-6 Servings