This is a much requested recipe. And I have been putting this off for many reasons. Firstly you need a crowd to eat soji and secondly I find it really hard to cook with set quantities. Almost all my meals are thumb sucked quantities and when you cook sometimes you just know.

There are many versions of Soji, some people prefer it crumbly and some people prefer it ultra smooth. I like both. My mother in law makes a lovely Soji as well which she makes specifically for prayers and then there’s this soji dish which is typically served at weddings and functions which is just as good.

Before we get started, let me give you a few tips.

🔸Create your milk mixture and set it aside, that way you not tempted to over add milk.
🔸Use a non stick pan / pot.
🔸Cook the soji on low to medium heat to avoid the soji becoming lumpy and burning.
🔸Have a plastic whisk on hand In case your soji becomes lumpy.
🔸Keep tasting as you go along.
🔸Most Importantly, have patience, good things take time.

INGREDIENTS
- 150g butter/margerine
- 220g Semolina/Taystee Wheat
- Cinnamon stick
- 2 Elachi pods
- 425 ml milk
- 150g sugar or (Condensed Milk or Half & Half)
- 1/2 teaspoon egg yellow food colouring
- 1/4 teaspoon of saffron (Pinch)
- 1/2 tsp ealachi powder
- Tin Cream
- Coloured Nuts


THE FULL RECIPE IS BELOW
([ Ссылка ])

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