Soji Recipe – Soji is a rich comforting, creamy starter or dessert that is served in most indian households. This is a simple recipe made withSemolina, Ghee, Sugar and Milk.
What is Soji
This Soji Recipe is delicious. It us an Indian dessert or starter made with Semolina, plenty of ghee or butter, Sugar and Milk or Water.
It is also served at family parties/gatherings and weddings.
Soji is like a hug in a bowl. It is creamy and smooth and so so good.
You can have a smooth version or a thicker version. The choice is yours!
Ingredients in Soji Recipe
Fine Semolina
Ghee or Butter
Sugar – Caster, Granulated or Light Brown Sugar.
Milk
How to make Soji
Add Semolina to a pan with Ghee and roast on low for 8 – 10 minutes until it turns a golden brown.
Now add the Sugar, Cardamom and Saffron and slowly pour in the milk. Stir over medium heat continuously.
The milk will absorb the liquid and thicken up slowly and will then begin to leave the sides of the pot.
Garnish with toasted flaked Almonds or Cashews and Raisins.
Tips and Variations for Soji Recipe
Water – You can use just water for a healthier option.
Milk – You can add less Milk 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 because it ends up velvety but some people prefer it to be much thicker.
You can use Condensed or Evaporated Milk. However you will need to adjust the quantity of sugar accordingly.
Cream – Some people use a little Cream, especially for special occasions for a richer more luxurious mouthfeel.
Food Colouring – You can add some Yellow food colouring to make it more vibrant.
Eggs – Some people add Eggs and I sometimes do but this version is Eggless.
Desiccated Coconut– You can add a sprinkling of desiccated coconut to the finished Soji.
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.
You can add spices such as Cardamom but you could add other ground Spices such as Cinnamon.
Ratio – The ratio is up to your personal preference. A popular recipe is to use the same amount of butter/ghee and sugar and doubling the milk/water/cream. I prefer to use less Ghee.
Ghee – It is better to use Ghee because it adds a nutty flavour but butter works well too.
Roasting the Semolina – Roasting the semolina in ghee/butter for 8 – 10 minutes over low heat gives a delicious flavour.
Add liquid slowly and over low heat – This is to avoid it aggressively bubbling once the liquid goes into the pot.
Stir continuously – To avoid forming lumps it is best to stir the semolina continuously with a wooden spoon.
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.
Can it be frozen?
Soji can be frozen for up to a month in an airtight container.
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Soji Recipe
Soji Recipe - Soji is a rich comforting, creamy starter or dessert that is served in most indian households. This is a simple recipe made withSemolina, Ghee, Sugar and Milk.
Ingredients
- 175 g Semolina I use Fine
- 70 g Ghee or Butter
- 150 g Sugar Adjust to your taste
- 2 - 3 tsp Ground Cardamom
- 8 Saffron Strands Lightly crushed and then heated in a dry pan (Optional step)
- 800 ml Milk
- 200 ml Water
Optional Toppings
- Toasted flaked Almonds or Cashews cooked in Ghee
- Raisins cooked in Ghee
Instructions
-
Add Semolina to a pan with Ghee and roast on low for 8 - 10 minutes until it turns a golden brown.
-
Lower the Heat. Now add the Sugar, Cardamom and Saffron and slowly pour in the milk. Stir over medium heat continuously. The milk will absorb the liquid and thicken up slowly and will then begin to leave the sides of the pot.
-
Garnish with toasted flaked Almonds or Cashews and Raisins.
Recipe Notes
Tips and Variations for Soji Recipe
Water - You can use just water for a healthier option.
Milk - You can add less Milk 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 because it ends up velvety but some people prefer it to be much thicker.
You can use Condensed or Evaporated Milk. However you will need to adjust the quantity of sugar accordingly.
Cream - Some people use a little Cream, especially for special occasions for a richer more luxurious mouthfeel.
Food Colouring - You can add some Yellow food colouring to make it more vibrant.
Eggs - Some people add Eggs and I sometimes do but this version is Eggless.
Desiccated Coconut- You can add a sprinkling of desiccated coconut to the finished Soji.
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.
You can add spices such as Cardamom but you could add other ground Spices such as Cinnamon.
Ratio - The ratio is up to your personal preference. A popular recipe is to use the same amount of butter/ghee and sugar and doubling the milk/water/cream. I prefer to use less Ghee.
Ghee - It is better to use Ghee because it adds a nutty flavour but butter works well too.
Roasting the Semolina - Roasting the semolina in ghee/butter for 8 - 10 minutes over low heat gives a delicious flavour.
Add liquid slowly and over low heat - This is to avoid it aggressively bubbling once the liquid goes into the pot.
Stir continuously - To avoid forming lumps it is best to stir the semolina continuously with a wooden spoon.
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.
Can it be frozen?
Soji can be frozen for up to a month in an airtight container.
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