One of my favourite desserts as a kid was the Suji. Although I don’t have very much of a sweet tooth, this is one dessert that I consider extraordinary. Made from semolina or sugee flour, my late grandma would prepare this especially for the kids.  It’s a truly simple one and its prepared in 15 minutes at the most. For me, this dessert is also associated with the fasting month because that’s when my mom will prepare it - so that breaking fast becomes a special event - as well as special family functions. At these family functions, after a very oily spread of Nasi Minyak and its side dishes, the suji’s light sweetness and creamy texture wraps the meal up nicely. And I guarantee that you will surely not be able to restrain the sigh of satisfaction at the end of the meal.

Ingredients:

1/4 cup suji flour/semolina
1/2 cup evaporated milk
1/2 cup water
15 almonds (soak in hot water for 10 minutes, remove skin and pat dry)
15 cashew nuts
1 tbsp dark raisins
2 tbsp ghee
1 tsp rose water
2 tbsp sugar
pinch of salt

Method:

1. In a small pot, heat the ghee until it melts.
2. Add the cashew nuts and fry until golden brown. Remove and set aside.
3. In the same pot, add the almonds and fry till golden brown. Remove and set aside.
4. In the same pot, add the raisin and remove after 2 seconds. The raisins should have expanded but should not be burnt.
5. There should still be some ghee left in the pot. Add the semolina. Stir quickly so that it absorbs all the ghee and is mixed well. This shold take only 2-3 seconds. Remove and set aside.
6. In the same pot, add the milk, water, rose water, sugar and salt and bring to a boil. Taste for sweetness. Add more sugar if required.
7. Lower the heat, add the semolina. Stir to mix well. At the first sign of a bubble. Turn off the heat and move the pot away from the hot stove.
8. Leave the semolina in the pot for 1 more minute. The consistency should be like thick batter or as you like it. When cooled, it will thicken slightly.
9. Serve in small bowls or saucers. Sprinkle the almonds, raisins and cashew nuts.
10. Serve warm or chilled.