1 July, 2019
Cooking Time: approximately 30 minutes
- 4 pods of cardamom
- 2 small pieces of cinnamon
- 250g of salted butter or margarine (suitable for cooking)
- 1.5 cups of taystee wheat
- 1 tin of condensed milk
- 0.5 – 1ℓ of milk
- Boiling Water
- Yellow food coloring
- Dessert cream
- Tinted Almonds
Toast clean cardamom pods and cinnamon in a dry pot on medium heat. Add butter and allow to melt. Add taystee wheat and stir. Allow this to cook, stirring occasionally until the mixture starts to bubble and steam is being released from the bottom (approximately 5 minutes).
Remove the pot from the stove and add about 0.5ℓ of milk. Place the pot back onto the stove and stir continuously for about 5 -10 minutes. The mixture will cook and leave the sides and bottom of the pot.
Add 1 tin of condensed milk and stir this in. Add food coloring and stir continuously for about 5 -10 minutes. The mixture will cook and leave the sides and bottom of the pot.
At this point, taste the mixture – if it needs to cook more but is dry/thick, then add some milk and allow it to cook stirring continuously. If the mixture is too weak, continue cooking on medium heat until it thickens. If the mixture is not sweet enough, add sugar with some boiling water and allow to cook further until the water dries up.
When the soji is ready, it will leave the side of the pot (similar to dough).
Serve plain or with dessert cream and almonds.