Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"This is a classic, but now that I can make it with 'rava' instead of rice powder like before, I find myself indulging more often."
1 cup 'rava' (semolina)
1 cup liquid milk
1 can condensed milk
1 teaspoon vanilla essence (some use rose water)
1/4 cup sugar (This amount really depends on your sweet tolerance)
3 pieces of ran'ba (pandan) leaves, about 2 inches each
2 cups water
cinnamon powder for garnishing
- Roast the semolina lightly over a low flame until it becomes fragrant, don't let it go brown
- Add water, liquid milk, sugar and ran'ba leaves. Stir constantly and cook until the mix thickens and starts bubbling on top. Make sure to keep stirring so as to not allow the semolina to clot up.
- Add in the condensed milk and continue stirring.
- If you like, you can take out the pandan leaves at this point, as its flavour would already have seeped into your pirini.
- Switch off the heat once the mixture starts bubbling rapidly.
- Stir in the essence or rose water.
- Immediately transfer to your serving dish, because as soon you turn off the heat, the pirini will start to set.
- Sprinkle the cinnamon powder over the pirini. For more even distribution of the powder, you could use a sieve.
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