Milky Bar Sojee

INGREDIENTS

1 cup tastee wheat250g butter1 teaspoon fine Elachi (cardomom)1 tin condense milk1 tin dessert creamSauce ingredients 1 slab milky bar1 tin dessert creamLittle oil

METHOD

Milky Bar Sojee (semolina flour)
Braise 1 cup tastee wheat in half pound butter and 1 teaspoon fine Elachi (cardomom)
Then add in 1 tin condense milk and 1 tin dessert cream
Make a sauce with 1 slab milky bar, 1 can dessert cream and a little oil. Serve over Sojee (semolina flour)
I made a mold with the chocolate (used only melted chocolate) and covered it over the Sojee (semolina flour)

INFO & TIPS

Origin of recipe unknown

POSTED ON

13 Apr 2020

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