its a thick liquid porridge
we celebrate eid in sri Lanka with a breakfast of string hoppers or pittu or sometimes both and side dishes are basically milk gravy, chicken curry, beef curry, pol sambol and a sweet sooji porridge.
the sweetness of the jaggery and the aroma of the pandan leaves fill the dinning table leaving us no patients to try it later rather encouraging to drink or eat it immediately by adding to a few extra string hoppers or pittu.
1/2 cup sooji
½ a jaggery
2 cups water
1 tbsp sugar (add more if required)
1 tbsp thick coconut milk
Pinch of salt
a piece of pandan leaf
- In a medium sauce pan add water and mix the sooji and jaggery.
- Add salt, cardamon, pandan leaf and cook over low heat stirring occasionally till the sooji is cooked.
- Add sugar and coconut milk.
- Boil for a few minutes stirring continuously over a low heat.
- The mixture should be thick and the sooji should turn brown leaving no white uncooked sooji.
- Take off heat and serve with pittu or string hoppers.