SOJI

Soji is an Indian dessert traditionally made with semolina, loads of butter or ghee and milk.  It’s flavoured with cardamom, cinnamon and sweetened with sugar.  This dessert is definitely a decadent delight and is served at most celebratory occasions. 

My recipe is vegan and is suitable for people who are lactose intolerant. Enjoy!

• 1 Cup (250ml) Semolina
• 1 Cup (250ml) Plant spread or vegan butter
• 2 small Cinnamon sticks
• 3 Cardamom pods
• 2 Cups (500ml) Almond milk
• 1/4 Cup (60ml) brown sugar or 1/2 Cup jaggery or sweetener of your choice
• Yellow vegan food colour 
• Orley whip cream (non-dairy) 
• 1/4 Cup Chopped almonds coloured as per your preference.

Let’s Cook:-)

Melt the vegan plant spread in a pot on low-medium heat. 

Toss in the cinnamon and cardamom pods.  

When the butter is completely melted – add in the semolina.  

Stir with a spoon until the mixture becomes fragrant and starts to brown. 

Now lower the heat or remove the pot from the stove. 

Pour in the almond milk.  Use a whisk to mix initially to prevent lumps forming. Place the pot back onto the stove – turn up the heat to medium. Add the sugar and food colour.  Continue to stir with a spoon until the mixture leaves the pot, about 12-15mins.  

When cooked.  Turn off the heat. 

Serve with cream and almonds. 

Note:  I like to whip my Orley whip to thicken a bit before serving.