Soji is a dessert or sweet treat made from semolina or tasty wheat. It is made by frying semolina in sweet spice-infused butter and then simmering on low heat to steam the semolina grains. It has a thick texture. The more luscious version is known as wedding soji. Like it’s name suggests this version of soji is lush in every sense of the word. Soji can be served on its own, but popular serving suggestions include drizzling with cream and topping with slivered almonds. It is one of my prime comfort foods, especially on rainy or grey winter days.
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Soji like Amma Used To Make It
Soji, ah! The smell of semolina dampened in a puddle of cardamom-infused butter..sweet smells that take me back to childhood memories of Amma in her red and black polka dot dress…patiently waiting for us to arrive home from school. We would get home from school around 3:30 pm, Amma would have a delicious lunch prepared, usually vegetable curry and rice (or the occasional phutu, or samp). At around 4:30, she would bring out the treats she had made usually scones, biscuits or a cake. On special cold winter days, we had soji!
Amma’s soji recipe was quite simple, she often used raisins which I loved while some of my sisters didn’t find too appetizing. She usually had two methods for making soji, one was the wedding Soji a rich buttery Soji or the second type which was much softer with a porridge-like texture. I often preferred the Wedding Soji since it reminded me of the rare occasions we got to eat Soji…usually at weddings or family functions (not that I enjoyed these..must explain my love for Soji).
Ingredients for Making Soji
- semolina
- butter
- cardamom powder
- milk
- sugar
- whole cinnamon sticks
- cream
- raisins
- salt
How to Make Soji Step-by-Step
1. Fry the semolina in butter until it browns slightly. Cook on low heat to avoid burning the semolina.
2. Once the semolina is brown, add the cardamom and raisins before adding milk.
3. Once the milk is absorbed into the semolina you will see a mass staring to form, simply use a spatula to break this up into smaller pieces.For a more richer Wedding Soji texture add liquid cream (not whipped cream) after the milk dehydrates.
- If your prefer Soji less dry then add additional milk or cream for a more rich moist Soji texture.
- Remove from stove. Serve warm or store in the refrigerator until needed.
NOTES
Although this recipe could be classified as wedding Soji I have reduced the butter content – mainly in fear of developing a heart condition. You are welcome to use your discretion and increase the butter content up to half a cup of butter for every 1,5 cups of semolina.
Use whole or powdered cardamom. I love the smell of cardamom but find the taste quite unappetizing. For this reason, I prefer using cardamom powder rather than the whole version of this spice.
Soji Recipe
Soji Recipe
Course: Uncategorised4
servings30
minutes40
minutes0
minutesSoji (Semolina Halwa) is a dessert made from semolina fried in a puddle of cardamom-scented butter and simmered in milk and cream. It is best served with almonds and cream.
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Ingredients
250 g 250 g semolina
70 g 70 g butter
2 teaspoon 2 teaspoon cardamom powder
750 ml 750 ml milk
50 g 50 g sugar ( or desired limit for those with a sweet tooth)
2 2 whole cinnamon sticks
175 ml 175 ml cream
90 g 90 g raisins
half teaspoon salt
Directions
- Heat a heavy-based pan on medium heat. Melt the butter. Once melted add the semolina. Fry until the semolina browns slightly. Take care not to burn the semolina – use a spatula to stir this will allow even browning.
- Add the cardamom powder and sugar and raisins then lower the heat before adding milk. Allow the soji to cook on low heat so that the milk does not boil too quickly.
- Once the liquid is absorbed into the semolina you will see a mass starting to form, simply use a spatula to break this up into smaller pieces. For a richer Wedding Soji texture add liquid cream (not whipped cream) after the milk dehydrates.
- Once the cream is absorbed by the Soji you can remove it from the stove. If you prefer Soji less dry then add additional milk or cream for a more rich moist Soji texture.
- Remove from stove. Serve warm or store in the refrigerator until needed.
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