Koskosi with Milk
Hand-formed semolina couscous steamed twice and served with sweet milk.
Preparation: 25 min · Cooking: 40 min · Total: 1 hr 5 min · 4 servings
Ingredients
- 600 ml pasteurized whole milk
- 60 g sugar
- 4 tbsp raisins
- 300 g fine semolina suitable for couscous granulation
- 45 g ghee, divided into two equal amounts
- 2 tbsp shredded coconut
- 120 ml initial granulation water, sprinkle gradually
- 60 ml extra hydration reserve, up to this amount only as needed (optional)
- 1500 ml initial steamer water, or manufacturer fill; not eaten
- boiling steamer-water top-up, as needed (optional)
Instructions
Base yield and scaling
This base makes 4 portions or pieces as described in the recipe. Fourfold makes 16, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 600 ml pasteurized whole milk; 60 g sugar; 4 tbsp raisins; 300 g fine semolina suitable for couscous granulation; 45 g ghee, divided into two equal amounts; 2 tbsp shredded coconut; 120 ml initial granulation water, sprinkle gradually; 60 ml extra hydration reserve, up to this amount only as needed; 1500 ml initial steamer water, or manufacturer fill; not eaten; as needed boiling steamer-water top-up, as needed.
Measure the base ingredients separately: 600 ml pasteurized whole milk; 60 g sugar; 4 tbsp raisins; 300 g fine semolina suitable for couscous granulation; 45 g ghee, divided into two equal amounts; 2 tbsp shredded coconut; 120 ml initial granulation water, sprinkle gradually; 60 ml extra hydration reserve, up to this amount only as needed; 1500 ml initial steamer water, or manufacturer fill; not eaten; as needed boiling steamer-water top-up, as needed.
Form the grains
Place 300 g fine semolina in a wide bowl. Sprinkle the initial 120 ml drinking water gradually while rubbing to form discrete couscous granules. Use up to 60 ml extra reserve only if needed; stop before a wet dough forms. Do not taste raw semolina.
Do not taste raw semolina.
Prepare the steamer
Fill the steamer with 1500 ml initial water, or the manufacturer-required amount. Keep water below the perforated food basket. Line with clean food-safe steaming cloth and spread granules loosely; keep cloth away from flame.
Line with clean food-safe steaming cloth and spread granules loosely; keep cloth away from flame.
Steam the first time
Steam over actively boiling water, checking from twenty minutes. Replenish the steamer with boiling water as needed; never let it boil dry or touch the food. Open away from your face to avoid steam burns.
Open away from your face to avoid steam burns.
Check after 20 minutes: 1200 seconds
Steam again and finish with ghee
Carefully separate clumps with a fork and mix in 22.5 g ghee. Spread loosely again and steam from fifteen minutes more until fully tender. Finish with the remaining 22.5 g ghee; do not taste partly cooked semolina.
Finish with the remaining 22.5 g ghee; do not taste partly cooked semolina.
Check after 15 minutes: 900 seconds
Heat sweet milk and assemble
Heat all 600 ml milk with 60 g sugar until hot and sugar dissolves. Divide all cooked grains and milk among four bowls, with all 4 tbsp raisins and 2 tbsp coconut. Fourfold ghee is 90 + 90 = 180 g.
Fourfold ghee is 90 + 90 = 180 g.
Serve and refrigerate
Serve warm. Cool shallow leftover portions promptly in the refrigerator within one hour at ≤4°C; use within 24 hours, not two days. Reheat a needed portion at most once to 74°C.
Reheat a needed portion at most once to 74°C.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Keep refrigerated at ≤4°C; use within 24 hours from preparation, including chilling time. Refrigerate promptly within one hour. These are conservative household limits, not a validated shelf life.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout.
About this recipe
Hand-formed semolina couscous steamed twice and served with sweet milk.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.