SOJEE

Recipe and photo: Yasmeen Ibrahim
This is a sweet dish, eaten hot before a meal. Great compliment to a curry or breyani.

250 g butter or 1 cup ghee
4 elachi pods
2 cinnamon sticks
2 cups semolina
4 cups milk
4 eggs
a little yellow food coloring, optional
a few saffron strands
1 tin condensed milk
½ tin Nestle cream
2 tablespoons desiccated coconut
1 teaspoon elachi powder
almonds for garnish
In a heavy based pot melt the butter or ghee with the elachi pods and cinnamon sticks.
Add the semolina and braise until a pinkish colour.
In a jug whisk together the milk, eggs, a little yellow food coloring (optional), saffron strands, condensed milk, cream, coconut and elachi powder.
On low heat, add the milk mixture to the sojee and keep whisking.
Lower the heat more and steam the mixture for 15 minutes.
Garnish with the rest of the cream and almonds.
Notes:
Color the almonds if prefer.
For variations, add pistachios or raisins and top with fresh cream if desired.