Name: Semolina soji
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: serving
Cuisine: Boil
Ingredients: 375 ml semolina; 100 g butter; 1 cinnamon stick; 4 green cardamom pods crushed slightly; 1/2 tsp cardamom ground; 100 ml sugar; 1 pinch salt to taste; 80 ml sultanas or raisins; 500 ml milk; 80 ml cream fresh, single; 4 Tbs almonds flaked, toasted

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Ingredients (11)

375 ml	semolina
100 g	butter
1	cinnamon — stick
4	green cardamom pods — crushed slightly
1/2 tsp	cardamom — ground
100 ml	sugar
1 pinch	salt — to taste
80 ml	sultanas — or raisins
500 ml	milk
80 ml	cream — fresh, single
4 Tbs	almonds — flaked, toasted

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Method:

In a medium sized pot on low heat, add semolina and butter. Cook for 5 minutes or until the semolina starts browning, stirring continuously. Allow the grains to get a touch of colour.

Add the cinnamon and crushed cardamom pods, sugar, salt and half the milk.

Turn up the heat to medium and stir well. The mixture will start to thicken after a minute or so.

Add the sultanas, powdered cardamom if using and the rest of the milk. Keep stirring. The semolina grains will start to absorb the milk and may splutter slightly.

Once the liquid has been absorbed, around 10 minutes from the time you added the milk (some prefer a drier soji to others), remove from heat.

Add fresh cream and stir through.

Sprinkle with toasted flaked almonds and add a pat of butter if you wish.

Serve warm.

Reprinted with permission of The Food and the Fabulous. To read The Food and the
Fabulous‘ blog, click here.