Cooking With Bibi Aysha
Bombay Crush Sojee
INGREDIENTS:
-1cup coarse sojee/semolina
-¹/² cup ghee
-1cup sugar or sugar to taste
-2 tblsp Murchisons Spices Bombay Crush Quik flavoured milk powder
-3 cups warm milk
-1 tsp cardamom powder
Garnish with dessert cream, pistachio slivers, cardomom powder and dried rose buds
METHOD:
1.Heat ghee in a heavy pot on low-medium heat.
2.Add sojee and roast 4-5 min, stirring non-stop, till it turns golden and smells nutty. Be careful not to burn the sojee.
3.Lower the heat. Stir in the Bombay Crush powder and cardamom powder. Mix for 30 sec till it coats the sojee. This stops the powder from clumping later.
4.Slowly add the warm milk while stirring fast to avoid lumps. It will bubble and thicken quickly
5.Add sugar now and continue stirring for 3-4 min till the sojee absorbs the liquid and pulls away from the sides. It should be soft and creamy. If it looks dry, add 2-3 tblsp warm water.
6.Turn off heat, cover, and let it rest for 2 min then fluff with a fork.
7.Garnish and serve immediately.
Enjoy as a starter or a dessert
