SWEETS
SOJI Makes about 1.6kg INGREDIENTS 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.
