Sojee (semolina flour)
Recipe & Picture creditFatima A Latif @_culinaryinspiration_
Bismillah hir Rahman nir Raheem
½ cup ghee (Clarified butter)2 cinnamon sticks3 whole Elachi (cardomom) 1 ½ cups tastee wheat
In a thick based pot heat ghee (Clarified butter) then add in cinnamon sticks and Elachi (cardomom). Add in tastee wheat and braise till light pink.
In a bowl mix 2 cups ultramel custard, ½ cup warm milk, 2 egg yolks, ½ teaspoon egg yellow colouring, ½ teaspoon fine Elachi (cardomom), few strands saffron. Set aside.
In a small jug mix 3 tablespoon nespray with ¼ cup milk.
Once tastee wheat has changed colour add in egg mixture and klim mixture. Mix well. Then add in 1 ¼ cups sugar. Add in lots of chopped pecan nuts about ½ - ¾ cup. Add in more custard as Sojee (semolina flour) must be soft. Steam. Its not a custard Sojee (semolina flour). The custard keeps the Sojee (semolina flour) soft. Sojee (semolina flour) can be frozen. Before using allow to thaw completely.