Wedding soji

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“Have you ever craved that decadent, soft soji served at weddings? You know, the one made on the fire in a massive pot? This recipe will give you the fix you’re looking for, and you won’t believe how easy it is! This recipe is adapted from my Aunt Venny’s famous soji recipe.” - Tahila Pillay

Ingredients

1 litre milk
1 x 385 g can condensed milk
1 x 290 g can Nestlé cream, plus extra for serving (optional)
120 g sugar
1 t vanilla paste
A pinch of salt
1½ t ground cardamom (elachi)
500 g semolina (I love using Taystee Wheat)
70 g chopped almonds
375 g butter
flaked almonds, toasted, for serving (optional)

Cooking Instructions

1. In a jug, combine the milk, condensed milk, cream, sugar, vanilla paste, salt and cardamom. Set aside.

2. In a large saucepan, toast the semolina and almonds over medium heat until golden in colour and smells nutty. Add the butter and allow to melt completely.

3. Add the wet ingredients all at once, stirring vigorously. The mixture will look runny at first,but keep stirring until the mixture begins to thicken. This can take up to 15 minutes.

4. Once the mixture has thickened to a dough-like consistency, remove it from the heat. Serve hot with dessert cream drizzled over the top and a sprinkle of flaked almonds.

Find more Diwali recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay