Monday, April 11, 2011


3 cups all-purpose flour
2 tsp baking powder
2 cups sugar
1 inch cinnamon
2 cardamoms
4 pieces of Pandan leaves (Raambaa fai), cut into ½ inch pieces
2 tbsp rose water
½ tsp red food coloring
Vegetable oil for frying

Cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves and bring it to boil.
Add rose water and take off the flame.
Sift the flour and baking powder into a mixing bowl.
Add the food coloring and some water and mix well with a spoon.
Add water gradually to ensure desired texture of mixture.
The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.
Heat some vegetable oil over a medium heat.
Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.
When deep-fried, immerse in the previously cooked syrup.
When fully soaked in the syrup, take out and place on serving tray.


1 cup rice (coarse)
2 pieces of Pandan  leaves (Raanbaa fai), cut into 3 inch pieces
1 can condensed milk
6 cups water
½ cup sugar
2 tsp vanilla essence
¼ cup ground cinnamon
¼ cup ground cardamom

Boil water with the Pandan leaves and sugar.
When the water is boiling, turn the heat to low and add the rice gradually while stirring. Let the rice cook and stir frequently to ensure that the rice doesn’t form lumps.
When the rice is cooked, gradually add the condensed milk while stirring.
Next add the vanilla essence, simmer for a minute or two and take off the flame.
Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).
Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee. Chill and serve.