Custard Sojee

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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RECIPE

1 ½ cups semolina¼ cup ghee (Clarified butter)1 stick cinnamon1 cup milk mixed with 2 tablespoon custard powder1 cup vanilla custard1 cup hot waterGood pinch saffron threads¾ cup sugar (or more to taste)½ teaspoon cardamom powder
Garnish-Colored almonds sliversVanilla custard
METHOD:1. Mix the custard powder into milk until smooth.2. On medium heat, melt the ghee (Clarified butter) with cinnamon. 3. Add semolina & braise until lightly golden.4. Now add the custard milk, custard, water, saffron, cardamom and sugar to the semolina.5. Drop stove heat to low and allow to Sojee (semolina flour) to steam and fluff up.6. Pour the remaining custard over and garnish with almond nibs.#whenruhanacooks#ruhanaebrahimrecipes
Note: I prefer to have this dish chilled. I cool the Sojee (semolina flour) at room temperature completely, then pour cold custard over and serve.

POSTED ON

30 Mar 2017

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