Honey Pirini

Pirini is a favourite dessert among us Maldivians and here, we have a recipe for honey-flavoured semolina or rava pirini. We have not used any granulated sugar for this pirini as it is quite sweet from the condensed milk and honey.

For our recipe, we have used Buram Natural Honey, provided to us by one of our partners, ADK General Trading. Buram Natural Honey has a rich and strong taste of honey with just the right amount of viscosity. It can be used as a sweetener for tea and coffee, and also can be used in several types of desserts, salad dressings and savoury dishes.

You can use the Gannamart App to get the Buram Natural Honey or get in touch with ADK General Trading on their Viber hotline 736-3663

Serving size: 6-8

Ingredients:

• ½ cup semolina (rava)
• 1 ½ cup water
• 1 cup full cream milk
• 1/3 cup Buram Natural Honey
• 6-inch piece of pandan leaf (cut into 3 parts)
• ½ cup condensed milk
• 30g finely chopped cashew nuts
• 30g finely chopped almonds
• ½ tsp cinnamon powder
• ½ tsp cardamom powder
• 2 tsp rose water

For the topping:

• ½ tsp cinnamon powder
• ½ tsp cardamom powder

Instructions:

1. Heat up a large pot on medium low heat for 1 minute. Add in ½ cup semolina (rava) and keep stirring and cooking until you can smell the semolina’s aroma; there’s no need to brown it. This took us 2-3 minutes.
2. Then, add in 1 ½ cup water along with 1 cup full cream milk, 1/3 cup Buram Natural Honey and 6-inch piece of pandan (cut to 3 parts). Keep stirring and cook on medium heat for 3 minutes or until the mixture thickens and begins to bubble.
3. Now, add ½ cup condensed milk and stir to mix well. Then, add 30g finely chopped cashew nuts, 30g finely chopped almonds, ½ tsp cinnamon powder, and ½ tsp cardamom powder.
4. Stir as it cooks until the bubbles start forming a bit rapidly. This will take around 5-6 more minutes. The mixture should be a bit thick at this point and when you stir, you should be able to see the bottom of the pot clearly.
5. Switch off the stove, and stir in 2 tsp rosewater. The mixture is going to start setting the moment you switch the stove off.
6. Discard the pieces of pandan leaf and pour the pirini into a container. You can use any container that can be covered.
7. Lastly, sprinkle ½ tsp cinnamon powder and ½ tsp cardamom powder over the pirini using a sieve.
8. Let the pirini cool down to room temperature and set. After it cools down, you can let it set in the refrigerator too, as it tastes very good when chilled!