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

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.

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