SOJI HALWA RECIPE

130 g salted butter
175 g coarse semolina
410 ml evaporated milk
410 ml water
130 g sugar
2 tsp elachi powder
Pinch of saffron
sliced almonds and edible rose petals

Method:
Melt the butter in a large non-stick pan. Add the semolina and fry on medium heat for around 8 minutes, or until golden.
Add the evaporated milk, water, saffron, elachi, and sugar.
Stir well and cook over medium heat for a further 10 minutes.
The mixture will begin to thicken. Continue to cook until the butter begins to release from the sides.
Press the soji into a cake tin or baking dish. Garnish with almonds and allow to set for an hour before slicing. Decorate with rose petals before serving.
Alternatively, serve warm straight out the pan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s