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Custard Sojee

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 1⁄2 cups semolina
1⁄4 cup ghee (Clarified butter)
1 piece taj (cinnamon bark)
1 cup milk mixed with 2 tablespoon custard powder
1 cup parmalat vanilla custard
1 cup hot water
Good pinch saffron threads
3⁄4 cup sugar (or more to taste)
1⁄2 teaspoon Elachi (cardomom) powder

Garnish:
Crushed colored badaam (almonds)
Parmalat vanilla custard

METHOD


Heat ghee (Clarified butter) with taj and braise semolina until lightly golden. Mix milk, custard, water, saffron, Elachi (cardomom) and sugar and add to semolina. Drop heat to low and allow to steam and fluff up.
Pour custard over and garnish with badaam

I prefer to have this dish chilled. I cool the Sojee (semolina flour) completely and pour cold custard over.

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Comments 5

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SHAEEZMA
BROWSER 3 months ago

salaams i would really like to try this recipe however i would like to know if i can make the soji with the custard in it as per your recipe but if i dont add the custard on the top will it still be nice?

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RUHANA EBRAHIM
MASTER CHEF 3 months ago

@SHAEEZMA - Wslm. Yes it still tastes nice without additional custard.

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NABEELA
BROWSER 2 months ago

Made this. Tried to copy your beautiful presentation xxx

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RUHANA EBRAHIM
MASTER CHEF 2 months ago

@NABEELA - It looks awesome!

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RUHANA EBRAHIM
MASTER CHEF 2 months ago

@NABEELA - I used an ice cream scoop to make the rounds. Didnt want it smooth, so i used the scoop for rough shaped balls.

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