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 Saffron, Cardamom, Semolina, Ghee, Sugar and Milk.

Recipe updated - 11 th August 2021

 

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 and sometimes it is made a little more luxurious with the addition of milk or 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.

This is a very common recipe that is made in all South Asian households in one form or another. 

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.

It can be dry or a little more wet with more liquid added to it like below and like in this Soji Halwa recipe.

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 3 main ingredients, but I do add flavourings to make it more creamy, aromatic and delicious.

You can make it as simple or as elaborate as you like. Here is what you will need to make this recipe, and what you can skip if need be. I have suggested substitutions where applicable.

Soji/Semolina - Fine Semolina is best here as it makes a creamier, melt in the mouth Soji.  

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

Egg - This is used to thicken the Soji. It can be skipped altogether if you prefer.

Water - The more liquid you use, the creamier the Soji will be.

Milk and Double Cream - You can use water in their place but the addition of them do make for a rich velvety Soji. 

Sugar - You can use Granulated Sugar or Caster Sugar. Even Jaggery works or you can use some condensed milk too. Roughly 10 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.

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

How to make Soji

Add Ghee, Soji, Cinnamon, Cardamom to a pot over low heat and toast till golden and fragrant. It will take around 10 minutes and there will be a noticeable change in the colour of the Soji. 

Warm Sugar, Milk and Cream in a pan. Set aside.

Add Fennel and Egg to the Soji and whisk thoroughly to combine.

Add the warm 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 - 10 minutes.

Scatter over flaked almonds, pistachios and desiccated coconut. 

Expert Tips 

Semolina

Use fine Semolina or extra fine Semolina for best results.

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 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

Ghee

You can adjust the quantity of Ghee and reduce it by 35 - 40g if you prefer.

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 and Cream.

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 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 accordingly.

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.

You can add spices such as Cardamom but you could add other ground Spices such as Cinnamon.

HOW TO SERVE

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

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.