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Soji with Almonds and Cream

Serves 8 Prep 10 mins Cook 45 mins
  • 250g Unsalted butter
  • 1 cup semolina
  • 500ml milk
  • 1/2 tin NESTLÈ Sweetened Condensed Milk
  • 3/4 cup NESTLÈ Klim Powder
  • 2 tablespoons Desiccated Coconut
  • 2 teaspoons cardamom powder
  • 4 tablespoons almonds
  • 2 cinnamon sticks
  • 1/4 teaspoon Saffron threads
  • 3 tablespoons rose essence
  • 1 can NESTLÈ Dessert & Cooking Cream
  • Coloured Almonds/ Pistachios
  • 1 teaspoon Egg Yellow Powder Food Colouring
  1. Pre-heat oven to 180 degrees Celsius. In a pot, melt butter. Add in cinnamon sticks, almonds and semolina. Fry on medium heat

  2. Mix the milk, rose essence and milk powder together. Add into the semolina mixture; stirring until mixture thickens slightly.

  3. Add in the condensed milk, sugar, cardamom powder, and egg yellow coloring. Mix fast and mix through well. Allow to thicken once again.

  4. Place in oven proof dish/ pot and allow to bake. It will thicken more this way and all the flavors will infuse.

  5. Garnish with NESTLÈ Dessert & Cooking Cream and almonds or pistachios.


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