Irene’s Soji


1½ cups Tastee Wheat
250g butter
2-3 Cinnamon sticks
1/4 cup desiccated coconut
1/4 cup nibbed almonds
1/4 cup sultanas
A pinch of saffron (optional)
1 tsp freshly ground elachi
1 tin condensed Milk
1 tin coconut milk
1 egg (exclude if doing a vegetarian version)
2 cups milk

Fry tastee wheat, desiccated coconut, nibbed almonds, sultanas, saffron and cinnamon sticks in butter for +- 10 mins on medium heat until light brown and grainy.
Mix regularly to prevent burning.
Beat the rest of the ingredients together in a separate bowl or jug.
Remove the fried ingredients from stove and beat in the milk mixture until smooth and lump free.
Return to stove on medium heat and allow to cook, mixing regularly until cooked (+-15). Enjoy

Prepared, tried and tested by: Irene Dasari


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