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 with Semolina, Butter or Ghee, Condensed Milk or Sugar and Milk.

Recipe updated – 11 th August 2021

 

What is Soji 

Essentially it is a Semolina based comforting dessert.

It is 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.

Ingredients in Soji Recipe

Fine Semolina

Ghee or Butter

Sugar – Caster, Granulated or Light Brown Sugar or Condensed Milk

Milk

Cardamom

Saffron

How to make Soji

Simmer Milk and Condensed Milk until warm. Then set aside.

Add Butter to a pan with cardamom and Saffron. 

Add Semolina and cook for 2 minutes over medium high heat.

Add boiled Water and warmed Milk. Mix to smooth out lumps.

Add Milk Powder and Ground Almonds.

Turn heat down and simmer on low for 10 – 15 minutes.

Cover pan and cook for 5 minutes.

Scatter over flaked almonds and pistachios. You can have a creamier version or a drier version as seen below.

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 and coarse. 

Sugar – You can use sugar or you can use Condensed or Evaporated Milk. However you will need to adjust the quantity of sugar according to your tastes. 

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. This helps to thicken and bring the ingredients together.

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 to sugar and doubling the milk/water/cream. 

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 2 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