By azu  

August 11, 2010

Suji 5 0 5 2
  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 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

½ tsp salt

6 cups water

2 tsp vanilla essence


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

2Add the raisins, cardamom 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 flam, 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. Suji can be served hot or cold.


6 Reviews


December 18, 2017

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.


December 18, 2017

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


June 19, 2017

Hi Ali, use the ghee to saute the onions, etc..


June 18, 2017

When adding ghee ???


May 27, 2017

thanks for pointing out. we have updated the recipe


May 27, 2017

When to add cardemons???

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