Nougat Sojee

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INGREDIENTS

1 cup semolina

2 elachie pods (cardamom, bruised) ¼ cup solid ghee (Clarified butter) 1 cup boiling water 1 extra large egg 1 tin condensed milk 500ml fresh cream (also used for garnish) 2 cups 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 (milk powder) 3 big slabs nougat (sliced, 1+½ slabs used for garnish).

METHOD

1. Melt ghee (Clarified butter) with Elachi (cardomom) pods and braise semolina.

2. Ensure that it does not darken as you would for normal Sojee (semolina flour). 3. Add water and remove pot from heat. Mix in and allow semolina to swell. 4. Beat together egg, condensed milk, 400ml cream, milk, sugar, salt, and Elachi (cardomom) powder. 5. Place pot back on stove on low heat, and add mixture. 6. Stir to ensure no lumps form. 7. When liquid has reduced by half, add Klim and mix in well. 8. Add in almonds. 9. Cut nougat into medium sized cubes. 10. When Sojee (semolina flour) has cooled a bit add nougat to Sojee (semolina flour). 11. Gently mix in. 12. Garnish with remainder cream, reserved nuts and nougat.

INFO / TIPS

If you are not serving soji immediately then add and mix in after soji has been reheated, before serving, as the nougat melts in. BACK TO RECIPE

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