18 Feb Nazley's Sojee Truffles
1/2 packet of wheat semolina.
3/4 can of condensed milk.
1/2 tsp nutmeg.
1/2 tsp cinnamon.
1 Tblps rose essence.
1/4 tsp saffron powder.
1/2 cup coconut.
4 Tblsp butter.
1 L milk. I did not use all. I used about 3/4.
In a pot add the butter.
Allow to melt and heat up.
Then add the semolina, nutmeg, cinnamon.
Allow to braise in the butter.
Keep stirring. Do this for about 10 minutes.
Add the saffron powder and cover with milk.
Add the condensed milk and rose essence. Stir well. There must be no lumps.
Do this on a medium heat. Add coconut. Stir well.
Close with a lid and allow to cook. But keep stirring now and then. Cook for about 12 mins.
Once its nice and thick and smooth. Keep stirring till its thick.
Halve the mixture. Dish out half in a bowl.
The half that is left in the pot add 1/2 cup grated carrots.
Stir till well combined. Remove from heat.
Allow both to cool off.
Once cool roll into sojee balls and decorate as you wish.
Plain sojee balls with coconut, lindt choc, fig, mango and of course the carrot one.
I stuffed each one with either fresh fig, lindt chocolate or mango in the centre.
Prepared, tried and tested by: Nazley Ally