Deep Fried Sojee Balls Credits @aniseeds @homemade_addict2 350g butter 2 cups semolina 1 carrot (grated) 1 dessert spoon sultanas 3 medium cinnamon sticks 5 cardamom pods 2 eggs 3 cups milk 2 tblsps dessicated coconut (optional) 1/4 tsp saffron 1 1/4 cups sugar (or to taste) 2 tsps cardamom powder In a pot, add your butter and allow to melt.Toss in your cinnamon,cardamom pods and sultanas. Add the semolina and carrot and allow to braise till golden in colour.Whisk together eggs, milk and saffron.Take the pot off the heat. When the contents of the pot are cool enough,pour in the egg mixture slowly and mix continuously till well combined.Put your pot back onto low heat and add in coconut.Raise the temperature to medium heat and add saffron. Continue mixing your sojee until it thickens and becomes semi-dry in texture or leave it wet depending on your preference.Add in a half a cup extra milk if you prefer it wet.(For the deep fried balls, the sojee must not be wet).Add in 1 cup sugar at this stage and taste and add the extra 1/4 if required. Adjust to your liking.Leave on low heat and mix occasionally to avoid sticking.Add in cardamom powder to taste for extra flavour.Serve hot and garnish with chopped pistachios and almonds. To deep fry:Refrigerate overnight.Weigh out 20g lots of sojee and roll into balls using your hands.Heat up oil to fry quickly.Fry balls on medium heat.Remove once golden.Toss in cinnamon sugar.❤
