Rich, buttery Soji is the only dessert that will complete any meal.
A simple recipe which ticks the boxes – no need to wait on the next wedding to enjoy a good bowl of rich and buttery Soji.
Ingredients:
175 grams Rama margarine (half a block of Rama)
1 cup semolina
Few sticks of cinnamon
3 pods of green elachi
1 litre fresh cream milk
A few drops of egg yellow food colouring
1 teaspoon elachi powder
1 tin of Nestle condensed milk
2 tablespoons desiccated coconut (optional)
100g raisins (optional)
100g toasted nibbed almonds
1 tablespoon klim
1 can Nestle dessert cream
Toasted almonds / chocolate shavings for garnish
Method:
1. Fry semolina in a heavy based pot, on medium heat and add in cinnamon sticks. Fry until semolina is slightly browned.
2. Pour milk in a microwavable jug and heat it up in the microwave for a minute. It must be slightly warmed before adding it to the pot. Add in food colouring and mix well.
3. Preheat oven – 180 degrees Celsius.
4. Add in butter and elachi pods. Let the butter melt and fuse into semolina.
5. Add in milk mixture and stir well.
6. Add in condensed milk. Reduce heat and stir continuously.
7. Add in coconut and optional ingredients.
8. Continue stirring until mixture thickens.
9. Empty mixture into an oven proof dish.
10. Place in oven for 30 mins – reduce heat after 20 mins if required. Use a knife as a tester and Soji will be ready when there is no residue on the knife after slicing it through the Soji.
11. Serve while warm, drizzled in Nestle dessert cream and end it off with toasted almonds.
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