Soji Recipe

Soji, ah! the smell of semolina dampened in a puddle of cardamom infused butter..sweet smells that take me back to childhood memories of Amma in her red and black polka dot dress...patiently waiting for us to arrive home from school.We would get home from school around 3:30 pm, Amma would have a delicious lunch prepared, usually vegetable curry and rice (or the occasional phutu, or samp). At around 4:30 she would bring out the treats she had made usually scones, biscuits or a cake. On special cold winter days we had soji!

Amma's Soji Recipe

Amma's soji recipe was quite simple, she often used raisins which I loved while some of my sisters didn’t find too appetizing. She often had two methods for making soji, one was the wedding Soji a rich buttery Soji or the second type which was much softer with a porridge like texture. I often preferred the Wedding Soji since it reminded me of the rare occasions we got to eat Soji...usually at weddings or family functions (not that I enjoyed these..must explain my love for Soji).

Soji Recipe

Recipe by Georgia
Prep time: 10
Cook time: 30
Total time: 40 minutes
Yield: Serves 6 people 

  • 250g semolina
  • 70g butter
  • 2 teaspoon cardamom powder
  • 750 ml milk
  • 50g sugar or desired limit for those with a sweet tooth
  • 2 whole cinnamon sticks
  • 175 ml cream
  • 90g raisins
  • half teaspoon salt
    Cooking Directions
1. Heat a heavy based pan on medium heat. Melt the butter. Once melted add the semolina. Fry until the semolina browns slightly. Take care not to burn the semolina - use a spatula to stir this will allow even browning.

2. Add the cardamom powder and sugar and raisins then lower the heat before adding milk. Allow the soji to cook on low heat so that the milk does not boil too quickly.
3. Once the liquid is absorbed into the semolina you will see a mass staring to form, simply use a spatula to break this up into smaller pieces.For a more richer Wedding Soji texture add liquid cream (not whipped cream) after the milk dehydrates.
4. Once the cream is absorbed by the Soji you can remove from stove.If your prefer Soji less dry then add additional milk or cream for a more rich moist Soji texture.
5. Remove from stove. Serve warm or store in the refrigerator until needed.

Although this recipe  could be classified as wedding Soji I have reduced the butter content - mainly  in fear of developing a heart condition.You are welcome to  use your discretion and increase the butter content up to half a cup of butter for every 1,5 cups of semolina.

Use whole or powdered cardamom. I love the smell of cardamom but find the taste quite unappetizing.For this reason I prefer using cardamom powder rather than the whole version of this spice.

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