Ingredients
- 1 large cinnamon stick
- 175g semolina
- 200g butter
- 100g dessert cream
- 125g evaporated milk
- 125ml full cream milk
- 150ml cold water
- 2.5ml egg yellow food colouring
- 45g condensed milk
- 60g sugar
- 5ml ground cardamom
- Dessert cream, to drizzle
- 100g tinted almonds to garnish
Here’s how:
Place the semolina and cinnamon sticks into a pot. Toast the semolina on medium heat until the grains brown slightly. Add the butter and once it melts, fry the semolina for a minute. Remove the pan from the heat and pour in the dessert cream, evaporated and full cream milk, water and egg yellow. Return the pan to the heat and mix well until the soji starts to leave the sides of the pan. Continue stirring and add the condensed milk, sugar and cardamom. Add more sugar according to taste.
Once the butter starts to ‘float’ around the side of the pan, remove from the heat. Place in a serving dish and drizzle with dessert cream. Garnish with brightly tinted almonds.
// Makes about 800g
Recipe: Yudhika Sujanani | yudhika.com
Photography: Vanessa Lewis | vanessa-lewis.com
