Rec and pic creds: @ruhanas_kitchen
1 cup semolina
2 Elachi (cardomom) pods bruised
1⁄4 cup solid ghee (Clarified butter)
1 cup boiling water
1 extra large egg
1 tin condensed milk
500ml fresh cream + used for garnish
2 cups full cream milk
Ordinary sugar (to taste)
Good pinch salt
2 teaspoon Elachi (cardomom) powder
1 cup roasted badaam (almond- sliced) + reserve a little for garnish
1 cup Klim
3 big slabs nougat (1⁄2 used for garnish).
Melt ghee (Clarified butter) with Elachi (cardomom) pods and braise semolina. Ensure that it does not darken as you would for normal Sojee (semolina flour).
Add water and remove pot from heat. Mix in and allow semolina to swell.
Beat together egg, condensed milk, 400ml cream, milk, sugar, salt, and Elachi (cardomom) powder.
Place pot back on stove on low heat, and add mixture.
Stir to ensure no lumps form.
When liquid has reduced by half, add Klim and mix in well.
Add in almonds.
Cut nougat into medium sized cubes.
When Sojee (semolina flour) has cooled a bit add nougat to Sojee (semolina flour).
Gently mix in.
Garnish with remainder cream, reserved nuts and nougat.