I love eating Soji, well I can’t remember the last time I ate some that was any good.
Soji these days seem to have taken a turn for the worst. The temple soji when they do make is either burnt, gritty or someone accidently dropped the entire bag of sultanas in there and every mouth full is my worst night mare.
The wedding soji, now that has a mind of its own, it gets decorated in colourful nuts and it looks so appetising but then when they serve it to you, they drown it in cream and it is like mush. Most times its burnt…. It seems to me that soji had a tendency to get burnt.
I tried asking my dad how he would make soji and well he lost me after he tried to complicate a simple dish with a little of this and a little of that, apparently our late Priest’s wife never used a recipe book and neither does he… so there is no exact recipe it is this and that and here comes my headache and my ear ache and okay never mind father.
My granny had written down her recipe for me and like old people she also left our measurements and well there goes that avenue.
I recently managed to get my hands on a copy of “Cape Malay and other delights cookbook,” by Salwaa Smith and low and behold she has the proper soji recipe that I have been searching for.
I decided to make this recipe in the wee hours of the morning, while the household was sleeping so that I could surprise them when they woke up. Of course seeing as I never made this recipe before I was a bit stumped. The first step was the melt the butter and then add the soji and all it to turn pink. 1 hour in and the mixture was still white going on light brown but very very far from pink. I am assuming that seeing as I used tasty wheat that it would never go pink no matter how many hours I stood stirring it. Maybe I should dry roasted it first?
I did have to carry the steaming pot to my parents room and wake them up asking if the finally product looked right, was it too dry or should I steam it a little more, they weren’t happy but when they saw what I was making they were over the moon, I was finally making something that they enjoyed.
I left out the sultanas, I am not a fan. Although my mother was mean and she made sure that I got every single piece of cinnamon stick, apparently and I say that very lightly I have a heavy hand when it comes to my giant cinnamon sticks… parents can never please them I tell you.
- 250g x butter.
- 2 x cups tasty wheat (semolina)
- 1 x cup castor sugar.
- 6 x cinnamon sticks.
- 6 x cardamom pods.
- Flaked almonds.
- ¼ x tsp cardamom powder
- 2 x cups milk.
- Melt butter in a pot.
- Add the tasty wheat and stir continuously till the butter has been absorbed.
- Add the cinnamon sticks, cardamom powder and pods and milk.
- Stir quickly till all the ingredients are well combined.
- Add in the castor sugar and flaked almonds.
- Mix well.
- Cover and cook till all the sugar has dissolved.
- Remove the lid and allow to steam till the moisture has been absorbed.
- Using a fork, flake the soji to fluffy it up and break up any clumps that may have formed.