Custard Sojee (semolina flour) Rec & Pic cred: @mama_taught_me_wellRuhana Ebrahim Ingredients:1 ½ cups semolina¼ cup ghee (Clarified butter)1 piece taj (cinnamon bark)1 cup milk mixed with 2 tablespoon custard powder1 cup parmalat / or ultra mel vanilla custard 1 cup hot waterGood pinch saffron threads¾ cup sugar (or more to taste)½ teaspoon elachie (cardamom) powder Garnish:Crushed colored badaam (almonds)Parmalat / or ultra mel vanilla custard
1. Mix the custard powder into milk until smooth.2. On medium heat, melt the ghee (Clarified butter) with taj and add semolina.3. Braise semolina until lightly golden. 4. Now add the custard milk, ultra mel custard, water, saffron, elachie and sugar to 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 badaam (almonds). #mamataughtmewellrecipesNote: I prefer to have this dish chilled. I cool the Sojee (semolina flour) completely and pour cold custard over and then serve.