1 minute read
DIWALI menu (sweets) - Soji
Makes about 1.6kg
INGREDIENTS
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350g semolina
3 large cinnamon sticks
400g butter
200g can of dessert cream
250g can of evaporated milk
90g of condensed milk
250ml milk
300ml cold water
2.5ml egg yellow food colouring
7ml ground cardamom
120g sugar
100g tinted almonds
METHOD
Place the semolina and cinnamon sticks into a pot. Toast the semolina on medium heat until the grains brown slightly.
Add the butter and continue stirring until the semolina changes colour.
Combine the dessert cream, evaporated milk, condensed milk, milk and cold water in a large bowl, and mix well.
Pour the mixture into the toasted semolina. Add the yellow food colouring and cardamom.
Stir the mixture until it thickens and starts to leave the sides of the pan.
Continue stirring and add sugar. Taste and add more sugar if necessary.
Once the butter starts to “float” around the side of the pan, remove from the heat.
Place in a serving dish and garnish with tinted almonds.
