Number of servings: 5-6
How long it takes: 45 minutes
Sujee is available in various varieties like the Bombay sujee (upma sujee), Kesari sujee (wheat sujee – used to prepare upma) and Chiroti sujee (used in Chiroti). I used the Bombay Sujee, light on the stomach and healthier among various Sujee.
What you need to have:
1. Bombay sujee – 1 cup
2. Water – 1 cup
3. Coconut milk – 1/2 cup
4. Salt – to tast
What you do with what you have:
1. Place a wide pan with sujee in it on medium flame. Add a teaspoonful of cooking oil and roast it till you get a pleasant aroma as you fry while preparing upma. Make sure it is roasted but not burnt !!!
2. Grind 4 tablespoons of fresh coconut in the mixer adding a little water to a fine consistency. Strain it and extract coconut milk and keep it aside.
3. Place a wide pan with 1 cup water in it on medium flame. When it is about to boil add coconut milk to it simmering the flame.
4. Add roasted sujee with salt to the boiling water-coconut milk mix simmering the flame.
5. Stir it continuously till it thickens.
6. Just dip your hands in water and make either round or elongated balls as convenient for you.
7. Place a wide bowl with water in it. Once it boils place these balls in it and let it cook for just 5 minutes closing the lid. Insert a knife and if it comes out clean it means it is done.
8. Place each ball in the semiya mould and press it. Yummy semiya is ready. Let it cool and enjoy with any chutney of your choice.
Good to remember:
1. Sujee should be roasted till you get a pleasant aroma on medium/low flame depending upon your size of the burner.
2. While cooking roasted sujee make sure it is cooked well. While making the balls it should not break. (If it does one can sprinkle little warm water and not add in lots.)
3. While pressing the semiya the string should not break and it should be continuous.
4. For convenience one can even roast at leisure and keep so that it is easier to prepare the dish instantly.