Soji with Almonds and Cream
- 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
-
Pre-heat oven to 180 degrees Celsius. In a pot, melt butter. Add in cinnamon sticks, almonds and semolina. Fry on medium heat
-
Mix the milk, rose essence and milk powder together. Add into the semolina mixture; stirring until mixture thickens slightly.
-
Add in the condensed milk, sugar, cardamom powder, and egg yellow coloring. Mix fast and mix through well. Allow to thicken once again.
-
Place in oven proof dish/ pot and allow to bake. It will thicken more this way and all the flavors will infuse.
-
Garnish with NESTLÈ Dessert & Cooking Cream and almonds or pistachios.
