Nougat soji (semolina). Braise ½ cup tastee wheat, with 2 Elachi (cardomom) pods bruised open, and a stick or 2 of cinnamon in butter and ghee (Clarified butter).
I used approximately 3 heaped tablespoons of ghee (Clarified butter) and a finger slice of butter.
Ensure that tastee wheat does not darken, it must be a nice white colour.
Add less than a cup of water. Remove pot from heat. Tastee wheat will begin to swell. Place pot back on low heat.
Make a mixture of the following while tastee wheat is braising:
¾ tin condensed milk
175 ml fresh cream
1 cup milk
Sugar to taste
½ teaspoon Elachi (cardomom)
1 tablespoon coconut
Whisk mixture together until smooth. Add mixture to pot at this point.
Cook on low heat. Stir now and again to ensure that no lumps are formed (I use a whisk)
When half way done add 3 tablespoons of klim. When almost done add a further 3 tablespoons of klim.
add tiny nougat chunks to Sojee (semolina flour) when cooked and top with slices of nougat.