A sweet Treat at the end of an Indian Meal, is almost always a given. This Burfee Sojee, is easy to prepare and hits all the right notes on the sweet decadence scale.
Burfee is one of my, and my better half Imran’s, favourite amongst the Indian sweetmeat range. So being rather careful with our diets, Hubby dearest, one evening asks for a “sweeto meeto” (Imran’s Terminology for a ‘little sweet treat’ after a meal 😆). And since I had rid the kitchen of any temptations, I decided to treat him to this quick whip up of Burfee Sojee, sometime late last year. A slight change from a regular Sojee, this quick and easy Burfee Sojee is eggless and made for a delightful dessert. With various experimentations, I have settled on this recipe I Share with you today. I do hope you give this Burfee Sojee a try, and I look forward to hear from you in comments.
Do you ENJOY Sojee? Don’t forget to also try out my CUSTARD SOJEE , which is amazingly heavenly as well.
HAPPY ‘Burfee Sojee’ Stirring
BURFEE SOJEE (BURFEE SEMOLINA HALWA)
150 grams Butter
1 and 1/2 Cups Semolina/Tasty Wheat
1/2 Cup Klim Powder (milk powder)
1-2 teaspoon Green Cardamom Powder (elachie powder)
2-3 TablespoonPowdered Almond OR Sliced/Nibbed Almonds
1 Cup Boiling Water
1 Cup Fresh Cream
1 Can Condensed Milk
DESSERT CREAM AND COLOURED ALMONDS/PISTACHIOS/ROSE PETALS
~Whisk together Condensed Milk and Fresh Cream. Warm slightly and Keep aside until required.
~ Melt the butter in a large enough pot, on medium heat .
~ Add in the Semolina/Tasty Wheat, the Klim Powder(Milk Powder), Cardamom Powder and Almonds.
~ stir until butter is absorbed for 1-2 minutes, ensuring the semolina doesn’t brown.
~ Carefully add in the 1 Cup of Boiling Water and stir well until semolina absorbs the liquid.
~ Now add in the Warmed Condensed Milk and Fresh Cream and keep stirring until all the liquid is absorbed.
~ Using the back of a spoon, you can press out any lumps, as the wet ingredients is absorbed, the consistency of the sojee will even out.
~ Keep stirring the Sojee for +/- 10-15 minutes and the sojee will eventually leave the sides of the pot and spoon.
~ Lower heat and allow to gently cook covered until done, for a further 5 minutes stirring in between to ensure the sojee doesn’t catch at the bottom of the pot, and the butter begins to surface.
~ Serve Sojee Hot, with a drizzle of Dessert Cream and chopped/slivered Coloured almonds/pistachios
NOTES BY FOODEVA MARSAY
* If you prefer a richer end result, you can up the butter amount to 250 grams.
* Add the initial stages when the semolina is cooking, you can add in a few strands of saffron and sultanas (optional).
* Add a cap of Rose essence/rose water to the wet ingredients if you enjoy your regular Burfee with a rose taste.
* You May use any brand of Milk Powder you prefer.
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