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1 cinnamon stick
1 cup semolina
1/4 cup water
1 tsp rose-water
1 can evaporated milk (170g)
1 /4 tsp egg yellow powder
1/4 Tsp nutmeg
1 cup sugar
1/4 cup desiccated coconut
1/4 cup slivered almonds
1/4 cup raisin soaked in water
10 roasted almonds thinly sliced
10 pistachios sliced
MILK MIXTURE TO BE PREPARED AND READY BEFORE YOU START THE RECIPE
Beat together milk, egg, saffron, nutmeg, rosewater and egg yellow in a jug
Melt butter in a pot on medium heat add the whole spices, allow to fry for a few minutes
Add the semolina and stir occasionally allowing it to reach a slightly golden colour
Add the 1/4 cup water, desiccated coconut, almonds and sugar and stir.
Cook for a few minutes.
Add the milk mixture and simmer until the mixture forms a semi solid mass.
Please stir often to prevent the mixture from catching at the base and burning.
Drain the water from the raisins and add raisins to the sooji and mix well.
Garnish with pistachios and almonds.
I used a combination of Feriel Sonday’s Sogee with a few tweaks from a recipe I normally used. This is my tweaked version.
Prepared, tried and tested by: Preshana Singh