One of the most popular desserts during Ramadan is this Bubur Suji that was made with semolina, milk and sugar.
It is fairly simple to make but care should be taken once you've added the semolina to the hot milk. You need to stir constantly to avoid lumps and sticking to the bottom of the pot.
If you're not keen to use the ghee. just dry roast the semolina until you get nice aroma also you can bake the almond instead of frying.
Bubur Suji is individually served in a small bowl/cup and garnish with raisin and nuts.
It tends to thicken up as it cools down. No worries, just add some milk or hot water to get the pouring consistency again.
Bubur Suji can be served either hot or cold.
BUBUR SUJI / SEMOLINA KHEER
Servings : 3-4
1 cup semolina
1/2 cup sugar
6 cups milk
2 tablespoon raisin
2 tablespoon almond silvers
1/4 tsp rose water/essence
pinch of salt
yellow food coloring
2 tablespoon ghee (optional)
Heat the ghee, fry the raisin and almond till golden brown. Remove raisin and almond onto a plate.
In the same pot, add in semolina, roast until semolina emits nice aroma. Remove.
Bring milk to a rapid boil, gradually add the semolina, continue stirring to avoid lumps.
Add in sugar, salt and coloring stir until sugar is dissolved.
Mix in raisin, rose water/ essence and almond silvers. Remove from heat.
At the time of serving, garnish with almond and raisin. Serve it hot or cold.
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