Rava Pirini | Lonumedhu

Rava Pirini


For this week’s new recipe, we have Rava Pirini (Semolina Pirini). It’s a super simple dessert ideal for those times when you don’t have the time to make a batch of the traditional rice based pirini. Plus, the semolina gives it a real yummy suji feel to it.


Serves: 6-8



  • ½ cup semolina (rava)
  • 2 cups water
  • 1 cup full cream milk
  • ¼ cup sugar (or to taste)
  • 6 inch piece of pandan leaf
  • 1 can condensed milk
  • 1 tsp. rosewater (or to taste)
  • 1 tsp. cinnamon cardamom powder



  1. Heat a pot, keep the heat at low to medium, add the semolina, keep stirring and cook until you can smell the semolina’s aroma; there’s no need to brown it.
  2. Add the water, milk, sugar and pandan leaf. Keep stirring and cook until the mixture thickens and begins to bubble. Remove the pandan leaf and discard it.
  3. Add the condensed milk and once again keep stirring the mixture as it cooks and do this until the bubbles become a bit rapid. The mixture too must be a bit thick at this point.
  4. Switch off the stove, and stir in the rosewater. Do remember that the mixture is going to start setting the moment you switch the stove off.
  5. Pour the mixture into a container and sprinkle the cinnamon cardamom powder over it using a sieve.
  6. Let the mixture set, for us it didn’t take long; was good to go when we checked on it after half an hour. You can let the pirini set in the fridge too.



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