Milk Tart Sojee

INGREDIENTS

Braise:250g ghee (Clarified butter)1 and ¼ cup semolina/tastee wheat½ cup klim ¼ cup dessicated coconut 2 cinnamon sticksNutmeg, 1 grating
Liquidise:1 litre milk¼ cup custard powder2 cups brown sugar2 eggs¼ teaspoon salt
Garnish: ~1 cup pourable custard (I made with 1 cup milk, 1 tablespoon custard powder, 2 tablespoons sugar- just bring to a boil, constantly stirring. Use immediately)~Cinnamon powder

METHOD

Make sure to use a very large, thick based pot. Braise semolina, klim, dessicated coconut and cinnamon sticks in ghee (Clarified butter) on medium until it turns golden. Stir regularly and don't be tempted to turn the heat up too high.Have liquidised ingredients ready.When soji (semolina) is golden, pour in the liquid carefully, stirring continuously. You can do this off the heat, if preferred.
Continue cooking on medium until mixture thickens to your liking (takes about 15 minutes on my stove).Remove from heat.
Serve warm with the hot custard poured over and dusted with cinnamon powder.

INFO & TIPS

This is our new favourite!
It makes a lot- you can halve the recipe if you wish.

~Please strain your custard if it turns out a little lumpy.

POSTED ON

18 Jul 2025

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