Burfee Sojee Baklava Cups
Image: Supplied/Reezwanah Seedat
Burfee sojee:
1 cup Jungle Semolina
¾ cup sugar or 1 tin condensed milk (adjust according to your preference)
½ tsp elachie powder
2 – 3 tbs Klim/Nespray powder
½ tsp rose essence
2 cardamom pods
¾ cup ghee (Riverview) or butter
1 tin Nestlé Cream
2 cups milk
about 1 cup water (add more if necessary)
add 2 to 3 tbs of actual burfee to the sojee (optional)
Braise the semolina in the ghee with the cardamom until light, on low heat. Add the Klim/Nespray powder. Combine ½ tin Nestlé Cream, condensed milk, milk, water, rose essence and cardamom powder.
Once the semolina has toasted, add the milk mixture. Stir well to avoid lumps. Add more water if necessary.
Cook on low heat for a few minutes, and remove from the heat. Add the burfee once it is slightly cooled and mix well (optional).
Add about ½ cup milk when heating again, if necessary. Top with the remainder of the Nestlè Cream and almonds.
Flavours:
* Pistachio: a drop of green colouring and ½ tsp almond essence.
* Turkish Delight: ½ teaspoon rose essence, a drop of pink colouring, and chopped Turkish Delight.
Adjust the flavours and texture according to your preference, and add:
* More water/milk for a softer texture.
-*More sugar/condensed milk to sweeten.
* More essence for a stronger flavour.
Top with Nestlè Cream, almonds, pistachios and coconut.
For the phyllo cups: Cut the phyllo in squares and brush each square with butter. Place 4 to 5 squares in each cupcake holder.