This Indian Dessert Recipe Serves 2-3
This Rich Soji recipe is my mum’s. It is soft & sweet with so much of flavour that you will opt for a second round.
Soji a traditional Indian recipe which is enjoyed throughout South Africa & most foreign countries including India. In Goa they would spell Soji as Soege. Soji is a semolina cake/pudding & is generally served on a banana leaf (without the plate). No baking is required as this is cooked on the stove-top.
Soji can be prepared in a variety of ways by using different ingredients depending on how rich or subtle you want the taste to be.
This Rich Soji is similar to those served at functions & events like weddings.
Semolina is the coarse, purged wheat middlings of durum wheat for the most part utilized as a part of making pasta & couscous. The word semolina can likewise allude to sweet treat produced using semolina & milk. The term semolina is additionally used to assign coarse middlings from different assortments of wheat, & from different grains, for example, rice & maize.
Semolina is derived from the Italian word semola, signifying ‘grain‘. This is derived from the old Latin simila, signifying “flour“.
Rich Soji Ingredients:
- 1 cup semolina (250 grams)
- ± 500 ml milk
- 1 tablespoon vegetable oil
- 2-3 tablespoons sugar (according to taste)
- ½ teaspoon egg yellow (yellow food colouring)
- 1 egg
- 200 ml fresh cream
- 70 grams butter
- 1 teaspoon vanilla essence
- 2 teaspoons cardamom powder (elachie powder)
- 1 cinnamon stick
- 2 tablespoons condensed milk
- 50 grams almonds
- 1 teaspoon red or green food colouring (or both)
- In a bowl or measuring cup, crack in the egg. Add in the sugar, vanilla essence, egg yellow (yellow food colouring), 1 teaspoon cardamom powder (elachie powder), vegetable oil, condensed milk & 100 ml fresh cream.
- Beat all the above ingredients together & set aside.
- Using a large, wide pan, add in your semolina, cinnamon stick & 1 teaspoon cardamom powder (elachie powder). I have used the Snowflake wheat semolina. Place on a stove-top on medium heat.
- Mix well & allow the semolina to toast. It should change to a nice brown colour.
- Stir repeatedly so that the semolina does not burn. Toast for about 10 minutes.
- Next, add in the butter & mix well.
- Thereafter, gradually pour in half of the milk.
- Stir well using a wooden spoon & then pour in the beaten egg mixture.
- Mix well & continue stirring until the semolina becomes fluffy. At this point, gradually add in a little milk at a time, until you reach your desired texture. Using the wooden spoon, break the fluffiness into smaller pieces.
- Once the milk is absorbed by the semolina you can remove from the stove-top. If your prefer Soji less dry then add additional milk or cream for a more rich moist Soji texture.
- Spoon out of the pan & fill into a casserole or plate.
- Next, get the almonds ready. Chop almonds into chunks. Skip this step if you already have chopped almonds.
- Drizzle over the red or green food colouring & coat the almonds leaving them tinted.
- Drizzle over the remaining fresh cream & then top with the tinted almonds.
- Serve this rich soji warm or store in the refrigerator until needed.
If your’e a Soji lover then be sure to try out the Soji Cake Recipe (Semolina Cake).