Ingredients

Method

• 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

Ingredients

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.

Find more Indian recipes 

Stylist: Marcelle van Rooyen
Food assistant: Josh van Zyl
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Amy Ebedes-Murray