Sunday, 12 June 2016

TRADITIONAL SOJEE by Shanaaz Parker


500ml milk
1tin Ideal Milk
100ml warm water
4 eggs
250ml sugar
500ml Taystee Wheat
250ml butter
4 cardamom pods
3 cinnamon sticks
100g sultanas
50g flaked almonds
50g pistachio nuts, chopped
saffron strands
condensed milk to taste
To Decorate
Coloured almonds

• In a large jug, add milk, water, eggs and sugar and beat well.
• Keep aside.
• In a large pot with thick base, add Tastee Wheat and dry braise over low heat till slightly pink in colour.
• Add butter, cardamom and cinnamon, and braise for a couple of minutes till deep pink in colour and aroma escapes.
• Add milk mixture to pot and stir well till Tastee Wheat has absorbed the liquid.
• Bring to a soft boil, stirring to prevent lumps.
• Add sultanas, flaked almonds, pistachio nuts and saffron strands, and mix with a fork to incorporate through Sojee. Add a little boiling water if Sojee is too dry.
• Lastly, add condensed milk to taste. Fluff with fork till fluffy.
• Dish in a serving bowl and decorate with almonds.
ENJOY AND HAVE FUN

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