Custard Sorjee

RECIPE

1 and half cup taystee wheat
1 cinnamon stick
2 pods Elachi (cardomom)
braise till pink in 100g of butter or ghee (Clarified butter).
Then add 1 cup boiling water,once water evaporated,
Add in 1 litre of Ultra Mel Custard and ½ cup of sugar or taste for sweetness and cook on low till Sojee (semolina flour) texture forms.

Stir so lumps don't form.

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