Main Meals

Sojee

4 to 5
Easy
5 minutes
10 minutes

While sojee is notorious for being rich and sweet, this version from my cookbook, The Hungry Table, is anything but!

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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

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.

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

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Recipe by: Fatima Saib

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