DIWALI menu (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.