Burfee Soji

CREDITS

Rec credit: @when_ruhana_cooks
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INGREDIENTS

125g butter/ or ghee (Clarified butter)2 cups semolina (or taystee wheat)3 bruised cardamom pods1 cup water2 cups full cream milk (or Rainbow cardamom milk)½ cup milk powder1 teaspoon cardamom powder2-4 tablespoon almond powder ½ - 1 tin condensed milk170g dessert cream (I use rainbow)1 teaspoon rose essence/waterFew drops egg yellow food colouringColoured almonds (garnish)

METHOD

1. Mix the milk powder, almond powder cardamom powder, rose essence/water, condensed milk, cream and food colouring with milk till smooth. Leave aside.2. In a thick based pot on medium heat, lightly toast the semolina with cardamom pods, then add in the butter/or ghee (Clarified butter) and toast a little together.3. Then add in water and mix quickly allowing to fluff up.4. Pour in milk mixture and mix in well.5. Cook till half the liquid has reduced, stirring continuously so that it does not catch at bottom.6. Drop heat to low and cover pot allowing the liquid to evapourate and semolina to fluff up.7. Check and stir now and then so that it does not scorch.8. When done, may serve with additional dessert cream and garnish with coloured almonds.#whenruhanacooks#ruhanaebrahimrecipes#mamataughtmewellrecipes

POSTED ON

13 Oct 2025

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