250 grams butter1 cup tasty wheat 1 cinnomon stick 1 cup sugar1 egg3 cups milk2 teaspoon ground elaichi Saffron(optional)Egg yellow1 tin nestle cream(290 grams)
1. Braise together tasty wheat, butter and cinnomon stick until lightly brown.2. Beat together egg and sugar until fluffy3. Combine milk, elaichi, saffron, colouring and egg mixture4. Add mixture to braised Sojee (semolina flour). Keep low heat and whisk throughout to ensure smooth texture.5. Whisk in half tin nestle cream as liquid starts to reduce.6. Cook till porridge consistency.(soji (semolina) will dry a bit more as it cools). 7. Decorate with remaining cream( optional as Sojee (semolina flour) is already very rich)and almonds.
INFO & TIPS
Ensure tasty wheat turns light brown to avoid sojee tasting like dough.
Stop cooking when sojee is poridge consistency.
Use pure butter and fresh milk for best tasting sojee.
Lightly drizzle nestle cream on sojee as it's already very rich.
USE A WHISK THROUGHOUT TO ENSURE A FLUFFY SMOOTH TEXTURE