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Sorgi – Indian Dessert

 500 g Semolina/Tasty Wheat
 2 tbsp Egg Yellow
 2 tsp Elachie Powder
 23 sticks Cinnamon Sticks
 250 g Butter
 1 ½ cups Sugar
 1 Packet Sliced Almonds
 2 l Full Cream Milk
 ½ tsp Nutmeg
1

Fry semolina/tasty wheat for 10 Minutes on low heat.

2

Boil milk, sugar, butter, elachie, cinnamon sticks.
When its thick and creamy add egg yellow.

3

Lower heat then add semolina/tasty wheat until it resembles a thick porridge.

4

Cover pot with lid for 2-3 minutes until all milk is evaporated.

5

Fold and turn sorgi.
Sprinkle almonds.
Optional - Nestle dessert cream.