1. in a pot on medium heat melt your butter. add in semolina and elaichie pods. cook until semolina starts turning golden, stir occasionally to ensure it doesn’t burn or get too brown. 2. In a bowl combine the remaining ingredients and mix well. remove the semolina from the stove then add in your liquid. whisk to combine then place back onto stove. 3. At this stage, use a wooden spoon to mix until it thickens and soji pulls away from the side of the pot. 4. Remove from heat, pour over custard and sprinkle over sliced almonds.