500 g Semolina
 250 g Butter
 2 tsp Elachie Powder
 3 sticks Cinnamon
 1 Condensed Milk / 1 Cup Sugar
 1 ½ cups Desiccated Coconut
 ½ tsp Ground Nutmeg
 ½ cup Colour Almonds
 1 Litre Milk
 1 tbsp Egg Yellow

1

Fry semolina for 5 to 10 minutes.
Remove from stove.

2

Boil milk, butter, sugar, elachie, cinnamon, coconut, condensed milk.
Let milk boil till creamy.
Switch stove to low heat.

3

Add nutmeg and semolina;
Turn slowly till it resembles a thick porridge.

4

Then pour into a greased oven pan;
Sprinkle with coloured almonds;
Bake for 10 minutes or till it sets;
When it’s cool cut into squares.

Ingredients

 500 g Semolina
 250 g Butter
 2 tsp Elachie Powder
 3 sticks Cinnamon
 1 Condensed Milk / 1 Cup Sugar
 1 ½ cups Desiccated Coconut
 ½ tsp Ground Nutmeg
 ½ cup Colour Almonds
 1 Litre Milk
 1 tbsp Egg Yellow

Directions

1

Fry semolina for 5 to 10 minutes.
Remove from stove.

2

Boil milk, butter, sugar, elachie, cinnamon, coconut, condensed milk.
Let milk boil till creamy.
Switch stove to low heat.

3

Add nutmeg and semolina;
Turn slowly till it resembles a thick porridge.

4

Then pour into a greased oven pan;
Sprinkle with coloured almonds;
Bake for 10 minutes or till it sets;
When it’s cool cut into squares.

Sorgi Squares