Rich Soji

For this recipe I am using Semolina, although Taystee Wheat can be used if preferred. The difference between the two is that Semolina is coarse flour made from durum wheat whilst Taystee Wheat is a breakfast porridge mix made from wheat semolina & has a smoother texture.

Add the milk to a microwave safe bowl & heat for 30 seconds until warm.

Next, I prefer to use a jug for this step as it makes it easier when adding the wet ingredients to the pot.

To the jug, add in the sugar & cardamom (elachie) powder.

Grate the nutmeg into the jug. Usually, nutmeg isn’t added – I’ve never seen my mum or anyone else add this in but this is my addition.

Add in the milk powder.

Next, add in the saffron. This ingredient is optional & can be omitted.

Give the dry ingredients & mix.

Thereafter, add in the condensed milk. This quantity can be adjusted according to the sweetness that you prefer.

Crack in the egg. The egg is optional & it can be omitted.

Add in the vanilla essence.

Add in the yellow food colouring.

Pour in the warm milk.

Use a whisk or a fork & mix well until the ingredients are well combined. Set aside until ready to use.

Place a pot on medium-high heat on the stovetop, add in the semolina or taystee wheat & the cinnamon sticks.

Stir & allow the semolina to toast. I prefer using a silicone spatula for stirring as I find it easiest to work with.

Stir repeatedly so that the semolina does not burn. Toast for about 10 minutes.

It should change to a nice brown colour.

Next, add in the butter or margarine.

Mix well until the butter or margarine has melted.

Allow it to cook until the butter or margarine starts to foam.

Give it a quick stir.

Add in the boiling water.

Quickly stir to prevent any lumps from forming & keep stirring until all the liquid is absorbed.

Now it’s time to add in that liquid mixture that we prepared earlier in the jug. Pour all the mixture into the pot of semolina.

Using the spatula, vigorously mix.

Once the liquid has absorbed, you will notice the semolina beginning to form a crumbly texture.

Lower the heat & add in the fresh cream. I have used double thick cream but you may use any fresh cream.

Mix well until the cream is well incorporated.

The texture should now be soft & smooth. At this point you may taste & add in more sweeteners & you can also add in more warm milk if you prefer it on the wet side.

Spoon out into serving bowls.

It may be enjoyed as is or you can take it a step further & pour over some Nestle Dessert Cream – this cream has been tradition to serve over Soji but if you want to add any other cream, feel free to do so.

Next, sprinkle over those tinted almonds – if preferred.

This Rich Soji is ready to tuck into.