Custard Sojee

Custard Sojee

  • Servings: 4-6
  • Difficulty: easy
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Author : Foodeva Marsay (@foodeva_marsay)

Ingredients 

▶️ 125 grams Butter

▶️ 1 Cup Sojee/Semolina ( I used the Jungle Tasty Wheat variety)

▶️ 1/2 Cup Boiling Water

▶️ 1 and 1/2 Cups Ready Boxed, Vanilla Custard

▶️ 1/4 Cup Sugar

▶️ 1 teaspoon Cardomom/Elachie Powder

▶️ 2 Tablespoons Slivered Almonds (more or less may be used according to preference)

▶️ Good pinch of Saffron Strands

Custard Sojee (Custard Semolina Pudding)
Custard Sojee
(Custard Semolina Pudding)

Before I go ahead with the method, allow me to enlighten those who have No Idea what dish this. Sojee is a basic Semolina Pudding, that is very common to Indian celebrations (at least here in South Africa)…be it a Wedding or any Happy Occassion. For whatever reason, though it is a sweet dish, Sojee was and probably still is, served right on the onset of your main meal. It is a divine and rich, treat that is as Elders would agree, is a way of Sweetening the Mouth on happy occasions?.

Nowadays, these splendid rituals, and with the help of technologies, we can now make these dishes absolutely anytime of the year, whenever or when your taste-buds crave a sweet treat. This Dish is best served hot/warm, as a Dessert, especially as the weather is cooling down here in South Africa. Also note this dish may be frozen, did I mention IT IS RICH?(just a Tablespoon or 2 is enough), and defrosted and warmed before serving;).

I hope you give this recipe a try the next time you crave a sweet treat or just to WOW your family and friends, Afterall we don’t need a specific occassion to enjoy this age old goodness, RIGHT?.

Happy Sojee Stirring
? Foodeva Marsay ? )

Custard Sojee

  • Servings: 4-6
  • Difficulty: easy
  • Print

Author : Foodeva Marsay (@foodeva_marsay)

Method:
? Melt the Butter in a large enough pot for all the ingredients, on Medium Heat.
? Add the Tasty Wheat/Semolina, and braise through for 2-3 minutes.
? Add the Saffron Strands, Elachie Powder and Flaked Almonds. (You could also add in Sultanas at this stage, if you prefer)
? Add in the Boiling water, be careful it does splatter at this stage, If you want move the pot away from stove top before adding water.
? Follow immediately with the custard and sugar.
? Now that all the ingredients are in, all that’s left for you to do, is STIR
? Keep stirring, though it may look too liquidy, it will start to bind as the cooking process continues.
? Lower the stove heat, and ensure the Sojee is not sticking to the bottom of the pot, as sugar has been added. .
? Keep at Stirring, and the Sojee / Semolina Pudding is ready once the mixture leaves the side of the pot and doesn’t stick to the spoon✔.
? Keep stirring and turning the Sojee about, if you want a drier end result.
? To Serve, Pour over a few tablespoons of Nestle Dessert Cream(or any variety) , Sprinkle lavishly with Toasted Almond flakes, Chopped Pistachios and a few strands of Saffron.

Notes by Foodeva Marsay
~ At the braising stage, sultanas and more almond flakes may be added, amounts to your preference.
~ For a more traditional Sojee, use 1 and 1/2 cups of milk, beat in 1 Egg with a few drops of Egg Yellow Colouring;).
~Sugar qauntity may also be adjusted, with 1/2 cup being the top level measurement for this amount.

ENJOY!!! 

*Kindly share my recipes as posted. ©www.marriamsayed.com*

Custard Sojee ( Semolina Pudding)
Custard Sojee
( Semolina Pudding)

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1 thought on “Custard Sojee”

  1. This dessert looks lipsmackingly delicious. I have eaten soji halwa but this one looks different and interesting. I would love to try it ☺ ?

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