Nothing brings people together like good food. I enjoy cooking, baking & eating good wholesome food. Most of all, I love talking about it too! I hope you find joy & delight from my recipes.
Joined 5 years ago
Braise: 1 cup semolina ½ teaspoon ground Elachi (cardomom) powder 2 cinnamon sticks 200 grams butter with 125g melted ghee (Clarified butter) ½ cup any/ all of the optional ingredients: sultana's, dried prunes, slivered almonds or pistachios.
Egg Nog: 6 large eggs 1 ½ cups milk ½ tin 365g Nestle dessert cream 2 teaspoon rose essence 30 ml rose water 1 drop of lemon yellow gel colour A pinch of saffron infused in 2 teaspoon of boiling water 60 ml granulated sugar / ½ tin sweetened condensed milk
Braise: 1. In a 25 cm pot, combine the semolina, Elachi (cardomom) powder, cinnamon sticks, nuts, butter & ghee (Clarified butter) together. 2. Stir continuously until the mixture is completely melted & starts to foam & bubble. 3. Continue to stir for 10 minutes, becareful not to burn or brown the mixture.
Egg Nog: 1. Blitz all of the ingredients well together in a blender until sugar is dissolved.
Binding the soji (semolina): 1. Once the egg nog is fully combined & the sugar is dissolved, slowly add this to the braise mixture. 2. Continue stirring until it starts to thicken. 3. After 5 minutes or so, the mixture will start to bind. 4. Lower the heat & continue to stir until the soji (semolina) binds fully into a big mass. 5. Switch off your stove but leave the pot on the stove for the soji (semolina) to continue to steam away. 6. You can serve immediately & garnish with rest of the Nestle dessert cream & sprinkled nuts. 7. If you need to reheat again, turn heat up to medium, pour in a bit of cream, give it a good stir & serve as desired.
INFO & TIPS
1. Add cream or sweetened condensed milk for a creamier texture & richer taste.
2. Alternative serving suggestion: pour over Nestle dessert cream & thereafter add canned sliced apricot or any other fresh fruit of your choice.