Ingredients for cooking:

• 125g Semolina
• 60g butter
• 250ml milk (to make soji creamy use 125ml fresh cream and 125ml milk)
• 2 sticks cinnamon
• 2 teaspoons ground cinnamon
• 2 teaspoons cardamom powder
• 1 teaspoon brown sugar
• 3 cardamom pods
• 1 litre milk
• 25g Brown sugar
• Vanilla essence
• 30g raisons(optional)
• 125g Shredded almonds
• 1 teaspoon lemon juice
• Pinch of salt

Serving Ingredients:

• 3 branches of mint leaves
• Shredded almonds
• 20g butter
• Raspberries
• Mulberries

Method:

1. Heat the sauce pan, add the semolina.
2. Dry fry the semolina until the colour is golden brown, stir continuously to prevent burning.
3. Set aside.
4. Melt the butter in a pot, 1 teaspoon of sugar add the cinnamon sticks, cardamom pods (press with a knife so that the pods open, Remove the cardamom shells, only use seeds).
5. Stir continuously.
6. Add the semolina, 1 teaspoon cinnamon, cardamom powder, Mix well.
7. Add the milk, brown sugar, pinch of salt, vanilla essence.
8. Let this simmer on low heat for 15 minutes.
9. Add the raisons (optional).
10. Ready to serve.

Before Serving::

1. Sprinkle with cinnamon, cardamom powder.
2. Add a few almond flakes.
3. Add the raspberries and mulberries.
4. Decorate with mint leaves.