Name: Burmes Sanwei Makhin recipe by Maritta Felix at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 3
Ingredients: 1/2 cup rava; 1/2 cup suger; 1 pinch salt; 1/2 cup warm water; 2 tsp vanilla essance; 2 egg; 2 tsp oil; 2 tsp raisin; 2 tsp butter melted; 1/2 cup coconut milk/ cow milk; 1/2 cup ghee

Ingredients Serving: 3

1/2 cup rava
1/2 cup suger
1 pinch salt
1/2 cup warm water
2 tsp vanilla essance
2 egg
2 tsp oil
2 tsp raisin
2 tsp butter melted
1/2 cup coconut milk/ cow milk
1/2 cup ghee

Instructions

Over low-medium heat, roast the semolina until fragrant. Do not let it burn or change color
Remove from heat, transfer into a bowl
Use a whisk to stir in sugar, salt, coconut milk, vanilla extract and warm water.
Then add in the eggs, whisking it thoroughly.
Cover and let it soak for about 20-30 minutes.
Heat a pan over medium heat, and once hot, add in the oil.
Pour the batter into the oil, and keep stirring until all the liquid is absorbed.
Turn off heat, and stir in the raisins.
Divide the semolina batter into the 4 parts
Spoon over the melted butter over the ramekins, completely drenching the top. This is to prevent the top from drying out in the oven.
Bake at 350°F/180°C for 20 minutes, or until a skewer inserted into the center comes out clean.
Let it cool over a wire rack for about 1 hr.

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