Sunday, 12 June 2016


500g Tastee Wheat
100g desiccated Coconut
3 pieces stick cinnamon
6 whole cardamom pods, crushed
250g Butter
2 egg
1 litre Milk
1 orange, juice extracted (grate peel for rind)
1large size Nestle cream
1tin condensed milk
5ml orange essence
pinch of salt
200g yellow sugar
100g almonds, slivered
finely grated orange rind
few strands saffron

• In a large dry pot add Tastee Wheat, coconut, stick cinnamon and cardamom and braise for a few minutes till pink in colour.
• Take care not to burn.
• Add butter and continue to braise over low heat until colour changes to pale pink. Stir continuously.
• In a jug, combine egg, milk, orange juice, cream, condensed milk, food colouring, essence and salt.
• Add milk mixture to the pot and stir. Allow to steam over low heat for a while till milk is absorbed.
• Add sugar and nuts and mix through with a fork.
• Sprinkle rind and saffron over sojee. Steam till done. Fluff with a fork while steaming.
Serve with ice cream as a dessert.

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