This Indian Dessert Recipe Serves 2-3
This Rich Soji is absolutely decadent – 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 or taystee wheat (128 grams)
- ½ cup milk
- 4 tablespoons granulated sugar (according to taste)
- ½ teaspoon yellow food colouring (egg yellow)
- 3 tablespoons milk powder
- 1 egg (optional)
- 250 ml fresh cream (I used double thick fresh cream)
- 150 grams butter
- 1 teaspoon vanilla essence
- ¼ teaspoon saffron (optional)
- 2 teaspoons cardamom (elachie) powder
- ± 1 teaspoon grated or powdered nutmeg
- 2 cinnamon sticks
- ¼ cup boiling water
- 4 tablespoons condensed milk (according to taste)
- tinted almonds for garnishing
- Nestle Dessert Cream (as needed)
- 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.
If your’e a Soji lover then be sure to try out the Soji Cake Recipe (Semolina Cake).