Rich, Creamy Soji
Semolina pudding loaded made with butter, cardamom, cinnamon and almond
Servings: 6
Ingredients
- 3/4 cup Taystee Wheat or Semolina
- 125 gram + 25 gram Butter
- 2 pieces cinnamon stick
- 3 cups milk
- 1 tspn elachie/cardamom powder
- 1 tspn almond powder
- few strands of saffron (optional)
- few drops egg yellow food colouring
- 6-8 tbsp condensed milk you can add more if you prefer
- fresh cream (optional)
Instructions
- In a medium size pot melt 125 grams butter on a low heat. Add a few drops of food colouring to the milk and set aside.
- Add the cinnamon sticks and taystee wheat to the butter and cook for about 5 minutes. It will turn slightly brown.
- Remove from heat and slowly add the milk, use a whisk and keep stirring. Return to the heat. It will splutter a little so be careful.
- Keep a close eye on it and keep mixing until it starts to thicken. It will leave the sides of the pan and you will see the butter floating around the edges.
- Add the other 25 grams of butter together with the cardamom and almond powder and mix well. Add the condensed milk and remove from heat
- You can serve with a drizzle of fresh cream and a sprinkle of almonds if you prefer
Notes
- Some readers felt the milk was far too much whilst others thought it was perfect. To be safe please reduce the milk by half cup if you feel it is too much
- You can use Semolina or Taystee Wheat, they both work equally well