Indian recipes
10 minutes
Sojee
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Sojee
4 to 5
Easy
5 minutes
10 minutes
Ingredients
- 3 T ghee
- 5 green cardamom pods
- 1 cinnamon stick
- a generous pinch of saffron
- 200 g semolina
- 75 g sugar
- 1 ¾ cups full cream milk
- ¾ cup pouring cream
- ½ t rose water For the topping:
- 1 T ghee
- ¼ t flaked almonds
- 1 t pistachio slivers
- 1 cardamom pod, crushed
Method
1. Heat the ghee and spices in a saucepan over a low heat. Mix in the semolina and stir for 5–7 minutes, until it’s light-golden in colour, and it smells toasted.
2. Add the sugar and slowly pour in the milk, stirring until combined. You might need to use a whisk to ensure it is well incorporated and lump-free.
3. Add the cream and rose water, and mix until the soji pulls away from the sides of the pan. If the mixture is difficult to stir, add another ¼ cup of milk.
4. To make the topping, melt the ghee in a small pan, then add the nuts and cardamom. Fry for a few minutes until the almonds are golden, then turn off the heat and pour over the soji before serving. This dish also tastes great the next day.
Stylist: Marcelle van Rooyen
Food assistant: Josh van Zyl
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Amy Ebedes-Murray