FATS:•375g Butter WHOLE SPICE:•1 Cinnamon stick•2 pods Elachi (cardomom) (Cardammon) Whole •2 pods Elachis (Cardammon) - ground fine for sprinkling •Saffron 1 g mix in 20ml warm milk DRY INGREDIENTS :•1 Cup Taystee Wheat Semolina •1 Teaspoon salt •½ Cup sugar LIQUIDS:•1 & ½ Liter fresh milk•1 can condensed milk •¼ Teaspoon egg yellow
•Melt the butter in a large pot. Add The cinnamon stick and Elachi (cardomom) pods. •Add the Sojee (semolina flour) and braise on medium heat until lightly tanned.•Beat together the milk , condensed milk, salt , sugar and egg yellow.•Add this liquid a little at a time into the pot stirring well after each addition so that the liquids and the wheat are well absorbed into each other. •Now sprinkle the warm milk infused saffron over and mix thoroughly.•Lower the heat, cover and steam gently until the dish is a palatable dream of fluffy Sojee (semolina flour) in the perfect yellow tinge. Sprinkle the ground Elachi (cardomom).Your masterpiece is ready.
INFO & TIPS
A little Sabr (Patience) in the beginning when braising the sojee is key to ensuring a well cooked and perfect starter to any special luncheon. This could be a bit heavy for dinner.