Ingredients

Method

• 45 g sultanas
• 1 cup boiling water
• 135 g butter
• 135 g Tasty Wheat or semolina
• 2 cinnamon sticks
• 1¾ cup milk
• 1 t ground cardamom
• 80 g sugar
• 20 g flaked almonds
• condensed milk, for serving (optional)

Method

Ingredients

1. Soak the sultanas in the boiling water so they soften.

2. Melt the butter in a large pan, then add the Tasty Wheat or semolina and cinnamon.

3. Stir using a wooden spoon or spatula – the mixture will start to clump. Continue stirring for 5–7 minutes over a medium heat. It’s okay if the mixture starts to brown.

4. Add the milk and cardamom, whisking continuously to prevent lumps from forming. The mixture will seem very watery at first, but it will come together after about 5 minutes. Keep stirring until it thickens.

5. Add the sugar and stir for a further 10 minutes. The soji is ready when it looks like a thick porridge. Remove from the heat and garnish with the drained sultanas and flaked almonds. Serve with the condensed milk if using.

Cook's tip: Never leave soji unattended. When simmering the butter and Tasty Wheat, the semolina can burn very quickly and the flavour will add a burnt undertone.

“While some families may have this creamy, sweet treat after the main meal, my family and I always have it as a starter. It’s the perfect way to kick off an Eid lunch on a sweet note.”

Find more Ramadan and Eid recipes here.

Photograph: Jan Ras

Production: Jacqueline Burgess

Food assistant: Sophia-Maria Eygelaar