Buttery wedding Soji— Indian Semolina Dessert. Ate simply, with a drizzle of dessert cream.
Nothing can beat wedding soji; for some, it’s the excitement of a celebration. For others, it’s the hunger that’s eaten its way through to the tummy from the lengthy proceedings. But, for me, it’s how we eat wedding soji: from the same cardboard plate that sat the breyani, the soaked in savoury oil holding flecks of spice and rogue grains of rice mixed with the soji eaten with fingers.
Ingredients
1 Egg, beaten (optional, but adds to the richness of the sorji)
1/2 cup Caster Sugar
2 cups Milk
192.5g can of condensed milk (half a 380g Half a can of condensed milk (192.5g)
3 drop Egg yellow (or to your preference)
1/2 tsp Cardamon Powder
1/4 tsp Salt
1/4 cup Milk Powder
250g Butter
1 Cinnamon Stick
3 Cardamon Pods, bruised
250g Semolina
Garnish
1/4 cup Dessert Cream
Method
Preparing wet ingredients
In a medium bowl, gently whisk together the egg, caster sugar, milk and condensed milk.
Add in the egg yellow, cardamon powder, salt, milk powder and whisk together.
Cooking the sorji
In a medium pot, on medium heat, melt the butter. While melting, add the cinnamon stick and cardamom pods and fry until they are fragrant about 2 minutes.
Add the semolina to the pot, and on medium to low heat, fry the semolina while constantly mixing for 10 minutes until the semonlina begins to foam.
Add in the wet ingredients and constantly whisk until the mixture begins to thicken. Once thicken, change to a wooden spoon and mix until the sorji comes away for the pot.
Remove the pot from the heat and serve individual portions with a drizzle of dessert cream.
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