Carrot Sorji

CREDITS

Awatif Savahl Human

INGREDIENTS

200g butter1 cup taystee wheat 1, 5 cup semolina500ml (2 cups) - 1 litre full cream milk1 tin condensed milkI or 2 carrot gratedFew Cinnamon sticks4 cardamom pods (Elachi (cardomom)) chopped fineFew drops yellow food colouring(optional)Dessert cream (optional)Tinted almonds (optional

METHOD

Toast Elachi (cardomom) and cinnamon in a dry stir fry pan then add butter. All done over medium heat. When butter is halfway melted add in sorji and carrots. Stir occasionally until mixture starts to bubble and steam is released from the bottom of the pot. After all the butter isabsorbed and the sorji starts pulling away from sides of the pot add milk and stir until it is absorbed. Add condense milk and yellow colouring then stir for 5 to 10 minutes. The mixture with cook nicely and leave the sides of the pot.Once mixture does this then it's ready to serve.It can be served as is or topped with dessert cream and almonds.

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