Suji Pudding

Serve 2 | Preparation Time: 1 hour

Ingredients:

For the Vegan Condensed Milk:

• 200ml UFC Velvet Coconut Milk Unsweetened
• 100g sugar

For the main pudding:

• 600ml water
• 75g semolina flour
• 1 pandan leaf
• 1 cinnamon stick
• 3 cardamom pods
• 1 tsp salt
• 1 tsp vanilla extract
• ¼ tsp yellow food colouring
  

For the toppings:

• 1 tbsp Daisy Margarine
  
• 75g raisins
• 75g almond slices

Method:

1. Make the vegan condensed milk by combining UFC Velvet Coconut Milk Unsweetened and sugar into a pot. Heat over medium heat until it comes to a boil.
2. Stir constantly to prevent it from boiling over, then reduce the heat and let it simmer for 30-40 minutes until it thickens and reduces by half.
3. Remove from heat and set aside to cool.
4. Make the main suji pudding by adding water, the prepared vegan condensed milk, semolina flour, pandan leaves, cinnamon stick, cardamom pods, salt, vanilla extract, and yellow food colouring to a medium sized pot. Bring everything to a gentle simmer.
5. Stir constantly with a wooden spatula to prevent clumping. Remove from heat once it reaches your desired texture; the pudding will further thicken as it cools.
6. In a separate pan, melt Daisy Margarine and toast the raisins and almond slices separately.
7. To assemble, add a spoonful of the suji pudding into a bowl and top with the toasted raisins and almond slices.
8. Best enjoyed at room temperature.