Easy Soji Recipe

Easy Soji Recipe - Soji is a rich, comforting starter or dessert that is served in most indian households. This is a simple recipe made with Saffron, Cardamom, Semolina, Ghee, Sugar and Milk. This recipe is ready to eat in 20 minutes and is very easy to make. In this version, we add an Egg to thicken the Soji. Here is another Soji recipe that I love that is made without an Egg - Soji Halwa recipe.

What is Soji?

Soji, Sooji, Suji or Sojee is a popular South Asian recipe.

It is a type of breakfast/starter/dessert made by lightly toasting semolina in ghee or butter, adding a sweetener - usually a sugar syrup andsome Milk or for a little more luxury, some Cream.

Other ingredients such as Cardamom, Saffron and Fennel can be added to the Soji. It is often topped with various nuts or dried fruits such as raisins, slivered pistachios and almonds and shredded coconut.

It is also served at family parties/gatherings and weddings.

Soji is like a hug in a bowl.

The consistency is dependent on personal taste and you can add as much liquid as you like. I much prefer a smooth, soft and thickened Soji recipe so add less liquid but you can add more if you prefer for a more liquid consistency.

What is Soji called in English?

It is called Semolina and is pronounce So - jee. It can be creamy and smooth or soft depending on the amount of liquid you use.

INGREDIENTS IN SOJI RECIPE

The recipe at its heart can be made with 4 main ingredients, but I do add flavourings to make it more creamy, aromatic and delicious.

Ingredients at the top showing all the extra ingredients. Ingredients at the bottom showing the 4 main ingredients. The ingredients listed underneath are what I use most often.

Soji/Semolina - Fine Semolina is best here as it makes a creamier, melt in the mouth Soji.  Coarse also works though!

Ghee - Ghee is what is used in an authentic Soji recipe. You can also use Oil or unsalted butter. 

Milk And Water - You can use just water in their place but the addition of Milk does make for a rich velvety Soji.  You can also just use Milk. You can use some Double Cream in place of part of the Milk.

Egg - Used to thicken the mixture. It also helps to bind the ingredients together. This can be left out. If you do leave it out, add 50g extra Milk.

Sugar - You can use Granulated Sugar or Caster Sugar. Even Jaggery works or you can use some condensed milk too. Roughly 7-8 tbsp.

Cardamom, Cinnamon Stick, Saffron, Fennel  - Use fresh Cardamom Pod seeds or ground Cardamom. The other spices are optional. Saffron should be crushed or soaked in hot water before using. You can also add Fennel - powdered or Seeds.

Desiccated Coconut, Raisins, Slivered Almonds and Pistachios - These are optional. You can lightly toast them in ghee first for added flavour. I only really add Almonds.

How to make Soji

Add Milk, Water, Sugar and Egg to a bowl and whisk together to combine.

Add Ghee to a pot.

Once melted, add Soji, Cinnamon, Fennel if using, Saffron and Cardamom to a pot over low heat and toast till golden and fragrant. It will take around 7-8 minutes and there will be a noticeable change in the colour of the Soji.

Add the milk mixture and stir into the pan slowly as it will splutter a lot. 

Keep stirring and the Soji will begin to absorb the liquid and thicken up. Gradually it will begin to leave the sides of the pan.

Turn heat down and simmer covered on low for 5 - 6 minutes making sure to mix regularly.

Scatter over your favourite topping - sultanas, almonds, pistachios and desiccated coconut. 

Expert Tips 

Semolina

Use fine Semolina for best results. Coarse Semolina also works but I prefer fine. I think this is down to personal preference. So give them both a try and see what you prefer.

Ratio

The ratio is up to your personal preference. A popular recipe is to use the same amount of butter/ghee to sugar and double the milk/water/cream. 

Ghee 

Ghee adds a nutty flavour but butter works well too.

Roasting the Semolina 

Roasting the semolina in ghee/butter over low heat gives a delicious flavour. Don't skip this step!

Add liquid slowly

This is to avoid it aggressively bubbling once the liquid goes into the pot. It is best to add it in stages.

Stir continuously

To avoid forming lumps it is best to stir the semolina continuously with a wooden spoon.

Variations for Soji Recipe

You can make Soji as simple or as elaborate as you like. Here are some variations you can try:

Skip the Egg

You can skip the Egg and add more Milk if you prefer.

Add a Carrot

Add a grated Carrot for extra sweetness.

Sugar

You can adjust the sugar quantity by half but it is meant to be sweet so I would suggest no less then that.

Water 

You can use just water for a healthier option in place of the Milk.

Liquid  

You can add less liquid if you prefer.

The more milk you add, the longer it will take to absorb into the semolina and if you add too much, it will have a thick soup like texture which I don't mind sometime but this recipe is for thicker and more coarse Soji recipe. 

Condensed Milk 

You can use sugar or you can use Condensed Milk. However you will need to adjust the quantity of sugar accordingly. To use condensed milk, add 7 tablespoon instead of the Sugar.

Food Colouring 

You can add some Yellow or Orange food colouring to make it more vibrant.

Saffron

I love Saffron in Soji but you can skip it.

Flavourings 

You can add any Nuts that you like. The ones that are most often used are Cashews, Almonds, Pistachios.

You an also add dried fruits like Raisins at the beginning with the Ghee.

HOW TO SERVE

Soji is served warm as a starter, dessert or for breakfast.

FAQS

Can it be made ahead?

Soji can be made up to 2 days ahead and stored in an airtight container or pot with lid. Reheat in the microwave or in a pot over low heat until warmed through.

Storage Instructions

Soji keeps well in in the fridge in an airtight container for 4 days. To reheat, simply heat in in the microwave. 

Can it be frozen?

Soji keeps well in an airtight container in the freezer for up to 1 month.

How to reheat

Defrost at room temperature/in the fridge overnight or in the mcroeave before reheating. You may need to add a couple of tablespoons of hot milk or water when reheating.

if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐ rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.