I gave my friend a Soji recipe because her family wanted to eat some. However, she didn’t get to make it as she was not feeling well. I therefore offered to make some for her and they absolutely loved it. I don’t make this Rich, Creamy Soji often but I do have a delicious recipe that I created and use it from time to time. Soji is an Indian dessert made with Semolina and it is loaded with butter. So please do not eat this more than once a year….Lol! I promise I don’t make this much because as delicious at it is I think I will have a heart attack eating this butter loaded deliciousness every other day.
These are the kind of sweet treats you keep for those special occasions. I do love comfort food and yes I love butter. But unfortunately we can’t always indulge in everything we love. This Rich, Creamy Soji is also typically served as a dessert at Indian weddings or a religious function and therefore eggs are not added to it.
Soji is a comforting dish. It’s rich and creamy with a soft texture. The texture totally depends on how you prefer it. You can add less milk and get a thicker texture or you can add more milk and have a velvety, soft texture. I prefer the latter. Soji is made with Semolina which is a coarse flour made from durum wheat. Here is South Africa we use Taystee Wheat in our Soji, which is a breakfast porridge mix made from wheat semolina and has a smoother texture.
I did add a pinch of Saffron to the Soji. However, I am not a fan of Saffron in my Soji. Just my personal preference. To get that yellow colour in the soji you can use a few drops of egg yellow food colouring if you choose not to add Saffron.
I love the taste of the cardamom in my Soji and it’s best to roast and grind your own, nothing better than freshly ground spices. Although I did add Saffron as one of the ingredients you really don’t have to use it. I also used a tablespoon to measure my condensed milk. The reason I do this is so I can have more control over the amount I add to the Soji. I hate anything super sweet. I think I am sweet enough…hahaha! So you can start with 6 tablespoons and just add more as you go along until it has the right amount of sweetness for you.
Another one of my favourites Indian Sweet treats is Rice Pudding and you can get the recipe here.
Rich, Creamy Soji
- 3/4 cup Taystee Wheat
- 125 gram + 25 gram Butter
- 2 pieces cinnamon stick
- 3 cups milk
- 1 tspn elachie/cardamom powder
- 1 tspn almond powder
- few strands of saffron (optional)
- few drops egg yellow food colouring
- 6-8 tbsp condensed milk you can add more if you prefer
- fresh cream (optional)
- In a medium size pot melt 125 grams butter on a low heat. Add a few drops of food colouring to the milk and set aside.
- Add the cinnamon sticks and taystee wheat to the butter and cook for about 5 minutes. It will turn slightly brown.
- Remove from heat and slowly add the milk, use a whisk and keep stirring. Return to the heat. It will splutter a little so be careful.
- Keep a close eye on it and keep mixing until it starts to thicken. It will leave the sides of the pan and you will see the butter floating around the edges.
- Add the other 25 grams of butter together with the cardamom and almond powder and mix well. Add the condensed milk and remove from heat
- You can serve with a drizzle of fresh cream and a sprinkle of almonds if you prefer