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Burfee Soji Laddoo

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Prep Time 10 mins
Cook Time 19 mins
Servings 8

Ingredients
  

  • 150g  Butter ghee 
  • 1 and 1/2 cups Semolina/Tasty Wheat
  • 1/2 cup Klim powder (milk powder)
  • 2 tsp Green cardamom powder (elachie powder)
  • 4 tbs Ground almond or sliced/nibbed almonds
  • 1 cup Water
  • 1 tsp Yellow food colouring or saffron threads
  • 1 cup Fresh cream or full cream milk
  • 1 can Condensed milk (397g)

Instructions
 

  • Whisk together condensed milk and fresh cream or milk. Keep aside until needed.
  • Melt the butter ghee in a large saucepan over low to medium heat.
  • Add in the semolina/tasty wheat, the Klim powder (milk powder), cardamom powder, ground almonds and yellow food colouring or saffron threads.
  • Stir until the butter is absorbed for 1-2 minutes, ensuring the semolina doesn’t  brown or burn at the bottom of the saucepan.
  • Carefully add in the 1 cup of water and stir well until semolina absorbs the liquid.
  • Now add in the warmed condensed milk and fresh cream or milk 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 slowly gets absorbed, the consistency of the soji will smoothen out.
  • Keep stirring the soji for +/- 10-15 minutes and then the soji will eventually leave the sides of the saucepan and spoon.
  • Lower the heat and allow to gently simmer covered until done, for a further 5 minutes stirring in between to ensure that the soji doesn’t burn at the bottom of the saucepan, and the butter begins to surface to the top.
  • Serve the soji hot, with a drizzle of dessert cream and chopped or slivered coloured almonds and/or pistachios.
  • Or roll tablespoons of soji between the palm of your hands to form small balls, laddoo.
  • Roll the laddoos into a mixture of coloured almonds and desiccated coconut.

Notes

Notes:
When the semolina is cooking, you can add in a few strands of saffron and sultanas or raisins. 
Add a teaspoon of rose essence or rose water to the wet ingredients if you enjoy the the rose burfee taste.
You may use any brand of milk powder you prefer.