INGREDIENTS
500g semolina
500g butter
2 litre boiled water
1 tsp food colouring
5 cloves
4 cinnamon sticks
1 cup sugar
1/4 cup chopped almonds
4 tsp ground elachi
1/4 cup desiccated coconut ( optional )
1 can dessert cream
chopped colored almonds for decorating
METHOD
500g semolina
500g butter
2 litre boiled water
1 tsp food colouring
5 cloves
4 cinnamon sticks
1 cup sugar
1/4 cup chopped almonds
4 tsp ground elachi
1/4 cup desiccated coconut ( optional )
1 can dessert cream
chopped colored almonds for decorating
METHOD
- Fry soji in a wide pot stirring continuously for 15 minutes on medium heat
- Add butter and stir again until butter melts and fry with soji
- Add cloves, cinnamon sticks, sugar, almonds and elachi and stir well
- Mix food coloring with 1 litre of the boiled water and add very slowly to soji stirring continuously (Do not add all the water at once )
- You will notice that soji absorbs the water and begins to thicken.
- Continue adding the boiled water whilst stirring continuously until the soji stops absorbing the water
- There is no need to add more coloring to the second litre of water as the soji should already have a rich yellowish color
- More than 2 litres boiled water may sometimes be required but soji consistency should remain thick and not mushy
- The trick is to add just enough water .Too much could ruin the dish.
- Turn heat off and flatten the soji with a spoon
- Add dessert cream over soji
- sprinkle with the colored almonds and a pinch of elachi powder for extra flavor