250g butter 2 cinnamon sticks 1 elachie/cardamom pod 1 cup of semolina 1 tin of condensed milk 2 tablespoons of sugar 1 level teaspoon of ground elachie powder 30g blanched,finely sliced almonds
In a bowl, gently whisk eggs and milk.
Melt 250g butter in a heavy based pot on low - medium heat Add cinnamon sticks and an elachie pod When golden, add semolina and allow to cook well but avoid scorching Add liquid mixture and mix gently yet thoroughly using a wooden spoon until well combined. Add condensed milk and sugar. The mixture will appear moist again but will continue to dry through constant,gentle stirring. Add elachie powder and almonds.
INFO / TIPS
This recipe was obtained from the internet https://yumlish.wordpress.com/2013/08/14/soji-an-indian-dessert/)
and originally included the addition of a few drops of yellow food colouring in the liquid/milk mixture which I've omitted as it contains tartrazine however
its the only health conscious bit of this delicious,moreish why -wait-for-an-Indian wedding soji.
I use Woolworths butter and free range eggs at room temperature.
Be sure to stir constantly!
Tastes even better the next day so its perfect for prepare -ahead entertaining.