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.
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.
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.
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 and 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.