4 large free range eggs
2 and a 1⁄4 cups of milk
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.