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Fresh Living Network
Layered soji blocks

Layered soji blocks

Instead of sultanas, one batch is flavoured with pureed mango and the other with rose syrup and coconut.
12
RECIPE TYPE:Baked goods
 
Method
  • Heat semolina and butter in a saucepan over a medium heat.
  • Cook for 5 minutes, stirring continuously until semolina begins to brown evenly.
  • Add cinnamon and cardamom pods, sugar, salt and half the milk. 
  • Increase heat and stir well until thickened.
  • Add powdered cardamom and remaining milk. 
  • Keep stirring – semolina grains will start to absorb milk and may splutter.
  • Once liquid is absorbed and semolina pulls away from side of pan, add cream and stir for about 10 minutes. Set aside.
  • Place almonds in a small bag, add a few drops of food colouring and toss to coat. 
  • Dry in a 160°C oven for 10 minutes.
  • Halve prepared soji mixture.
  • Add puréed litchis to one batch, and rose syrup and toasted coconut to the other. Mix well.
  • Press litchi layer into a 10 x 15cm dish. 
  • Layer over rose mixture and press with your palms. 
  • Decorate with coloured almonds.
  • Cool, cut into squares and serve with crème fraîche or ice cream.
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