Milky bar sojee ( semolina)
1 cup sojee
0.5 pound butter
1 tsp elachie powder
Braize all together.
Mix together:
1 condensed milk and
1 nestle cream
Add to sojee. Stop when ghee comes to the surface & it thickens.
Make a sauce of:
1 slab nestle milky bar, 1 nestle cream. Add one drop of oil on each chocolate, add to frying pan and slowly stir.
Serve over sojee.
RED VELVET SOJEE-
Braize 3/4 cup taystee wheat in ghee til golden brown.
Add 1 piece cinnamon stick, 1 cardamon pod.
Liquidise:
2 eggs
2 cups milk
Add 2 sojee & cook on low.
Add gel red colour & stir continuously until you get a desired red colour.
Add 1/2 cup sugar,
1/4 tin condense milk,
2 tblsp custard pwd(optional).
Cook til mixture thickens.
Flavour with 1/2 tsp elachi pwd, saffron.
Scoop into balls.
Pour nestle cream over when serving.
Sprinkle coloured almonds.
Nougat Soji
Ingredients :
Nougat soji (semolina). Braise 1⁄2 cup tastee wheat, with 2 Elachi (cardomom) pods bruised open, and a stick or 2 of cinnamon in butter and ghee (Clarified butter)
Ensure that tastee wheat does not darken, it must be a nice white colour.
Add less than a cup of water. Remove pot from heat. Tastee wheat will begin to swell. Place pot back on low heat.
Make a mixture of the following while tastee wheat is braising:
1egg
3⁄4 tin condensed milk
175 ml fresh cream
1 cup milk
Sugar to taste
1⁄2 teaspoon Elachi (cardomom)
1 tablespoon coconut
Whisk mixture together until smooth. Add mixture to pot at this point.
Cook on low heat. Stir now and again to ensure that no lumps are formed (I use a whisk)
When half way done add 3 tablespoons of klim. When almost done add a further 3 tablespoons of klim.
add tiny nougat chunks to Sojee (semolina flour) when cooked and top with slices of nougat.
Caramel Sojee.
1/2 cup ghee.
1/2 cup sojee taystee wheat.
1 cup milk.
2 cups grated carrots.
1 mug boiling water.
1 tsp elachi.
Pinch of saffron.
Mix boiling water, saffron, elachi and set aside. Boil milk and carrots till half reduced. In another pot braise sojee and ghee once done add water and cook thereafter add milk mixture and mix well.
Add 1 small tin nestle cream and 1 tin caramel treat.Cook everything till well done serve and enjoy.
Luxury Sojee
1 1/2 cup semolina
1/4 lb butter
2-4 tbsp roasted almond powder
1/4 cup diced almonds
1 cup sugar
1 tsp elachi
1 litre ling life milk
Pinch of saffron
Egg yellow colouring
Braise semolina and butter together. Add the almond powder and diced almond and braise again till slightly browned. *Do not burn*.
Remove pot from stove and allow to cool slightly.
In the meanwhile, microwave saffron for 30 secs. When cool crush add to about half litre milk. Add sugar, elachi and food colouring (if needed) to milk. Mix well till sugar dissolves. (U can use a shaker or blend it in a liquidizer.
Place pot back on stove and slowly add in the milk mixture. Little at a time. Mix well and lv on stove to cook on low (no.1).cover with lid. Wen its thick add in da rest of the milk and mix again. Cook till the consistency is according to how you prefer your sojee. *I make mines really soft*
Top Deck Sojee
Braise 1 cup semolina in 125g butter. Add 2 cups boiling water, stir 2 ensure no lumps. Add 2 and 1/2 cups milk and 1/2 cup sugar. Cook till thick. Wen almost done take out half the mixture in a seperate pot. Add 90g slab dairymilk chocolate 2 the one mixture, let it melt n cook til done. (Adjust sweetness wit sugar if necessary) Add 90g slab milky bar 2 the other mixture or u can jus leave it plain n adjust sweetness with sugar or condense.
Layer the two colours and deco with nestle cream n shavings of top deck!
Turkish Delight Sojee
Braise 1 cup sojee with 125g butter
Add 2 cups of boiling water
Stir to ensure no lumps
Add 2-2 1/2 cups of milk + 1 tbl rose water
Cook till sojee is thick
Add 1 tin condense
When almost done add 1/2 cup chopped turkish delight
Decorate with nestle cream and chopped turkish delight.
Pineapple sojee recipe
125g butter
1 ½ cups semolina
Braise butter and semolina together. Don’t make it pink.
Beat together 1 egg and 1 cup milk and add to semolina mixture.
1 can coconut milk, ½ tsp elachi powder, 1 tsp saffron beat well and add to semolina mixture.
Cook on low heat until it gets thick.
Now add 1 big tin of crushed pineapple with syrup.
Cook a little and serve with grated coconut.
Falooda Sojee
Braize 2 cups taystee wheat / sermolina in
250 g ghee/ purified butter till golden brown.
Add 1 cinnamon stick,
2 cardomom pods
Few strands saffron
Liquidize the following
1/2 tin nestle cream / 1 cup fresh cream
1 tin condensed milk
3eggs
2 cups milk
Rose Pink coloring
Sugar to sweeten
1/2 tsp of rose essence
Add abv mixture to braised sermolina & cook on med-low stirring continuously until mixture thickens and well cooked when mixture leaves sides of pot Sprinkle 1/2 cup coconut Pour remainder of nestle cream over when serving. Drizzle some falooda rose syrup over Sojee garnish with slice or candied.
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