How to make creamy Soji?
Let’s frost discuss what Soji actually is before I get in to how divine of a dessert it can be. Soji is an Indian dessert made from Semolina. Semolina is a course flour made from durum wheat, in South Africa we use Tasty Wheat to make this. So this is the jist of what Soji is, it starts off as looking like a porridge once the milk is added. Once is has been cooking for a while, it will start to thicken up and become more firm. I know it may sound strange if you have never had it before. But it really such a light and fluffy dessert to have. This recipe is going to you how to make creamy soji from scratch.
In my family we have creamy soji before a main meal, while other have it after. We will dish about two tablespoons of it and enjoy it before starting the savoury part of the meal. The main components of this dessert is the Semolina, condensed milk or sugar and milk. I know it may sound very rich, but very small portions of this are eaten at time. I hope you try this recipe, it is one of my favourites!
Can Soji be lactose free/dairy free?
The first part of this recipe involves butter. I would suggest using a vegan butter if you don’t eat dairy. I would trying coconut oil instead of butter. This will definitely leave a coconut flavour as well, but it is better than using olive oil or grape seed oil. Secondly, about 2 cups of milk are needed thereafter, so I would suggest using coconut milk as a substitute for regular milk.
How do I store my creamy soji once it is made?
Soji can last up to 7 days in the refrigerator. After it has cooled down completely, place it in an airtight container and store it in the fridge. Once you are ready to enjoy it, allow it to come to room temperature. You can also reheat it in the microwave for a few seconds.
How To Make Creamy Soji
Course: UncategorizedCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutesSoji is a traditional Indian dessert. We love to enjoy it before a meal actually, like a palette cleanser almost. It is made from Semolina and has milk and condensed milk too.
Ingredients
1/4 cup flaked almonds
3/4 cup Semolina/Taystee Wheat
4 tbsp. butter
2 cinnamon sticks/2 tsp. cinnamon powder
1 1/2 tsp. cardamom/elachie powder
3 strands of saffron (optional)
2 1/3 cups milk
1/4 cup condensed milk
Directions
- Preheat your oven to 180C. Place your flaked almonds on an oven tray and bake them for 10 minutes. Make sure to toss them two or three times so they brown evenly. once they are done, remove from the oven.
- In a medium sized pot or pan, melt the butter with the cinnamon sticks.
- Once the butter is melted, toss in the semolina and begin to stir on a medium heat so the butter coats it well.
- It will begin to turn a light brown colour, cook for about 5-7 minutes.
- Then add in the milk and saffron and cardamom powder.
- Keep the medium heat, but also keep stirring. The consistency will change from porridge to a much firmer and more stiff consistency.
- Once it is a porridge consistency, pour in the condensed milk and mix well.
- You can always add in more you want it sweeter.
- When it comes together and no longer has any liquid in the pan, toss in half the almonds and stir.
- Plate your soji and top with remaining almonds and enjoy warm!
