Custard Sojee
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 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
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!!!
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( Semolina Pudding)
0 comments
skd
May 20, 2015 at 1:15 am
This dessert looks lipsmackingly delicious. I have eaten soji halwa but this one looks different and interesting. I would love to try it ☺ ?