1/2 cup tasty wheat or semolina = 125ml
5ml = 1 tsp elachi
560 ml milk = 2 1/4 cups.
Sultanas to taste.
125 ml sugar = 1/2 cup.
150 ml nestle condensed milk = 1/2 x 397g.
125 ml butter.
125ml nestle ideal evaporated milk = 1/2 cup.
Fresh ground almonds to taste.
Beat eggs in milk and add elachi.
Braise soji and sultanas in butter until pink in color.
Lower heat and add milk mixture, stirring continuously, until mixture is thick like kheer.
Add sugar and condensed milk and evaporated milk.
Add egg yellow and rose essence, 1/2tsp of each.
Simmer over low heat with lid of sauce pan closed.
When done and resembles breadcrumbs garnish with slivered almonds.
Serve warm with dessert cream drizzled over.
Prepared, tried and tested by: Layne Ram