Soji is a classic delicious sweet made with fine semolina or cream of wheat, sugar, ghee, nuts and infused with cardamom powder.

In Maharashtra, this sweet is referred to as Sheera. Semolina is known as suji, sooji or rava. This easy delectable soji recipe comes together in less than fifteen minutes. It is a family heirloom recipe that we have been making for decades over family functions, celebratory occasions and festivals.

Saffron threads can also be added in the soji.

This rich comforting dessert is often made in most homes to serve with tea especially to guests upon arrival.

It is great served as breakfast, a starter or dessert. For variation, nuts such as almonds, pistachios or coconut is added.  Sometimes raisins or sultanas too.

Burfee soji is a hug in a bowl. Smooth, creamy and so dreamy especially as it tastes so close to burfee itself.

Best you try it for yourself.

Burfee Soji Laddoo

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Prep Time 10 mins

Cook Time 19 mins

Servings 8

Ingredients

  

• 150g  Butter ghee 
• 1 and 1/2 cups Semolina/Tasty Wheat
• 1/2 cup Klim powder (milk powder)
• 2 tsp Green cardamom powder (elachie powder)
• 4 tbs Ground almond or sliced/nibbed almonds
• 1 cup Water
• 1 tsp Yellow food colouring or saffron threads
• 1 cup Fresh cream or full cream milk
• 1 can Condensed milk (397g)

Instructions

 

• Whisk together condensed milk and fresh cream or milk. Keep aside until needed.
• Melt the butter ghee in a large saucepan over low to medium heat.
• Add in the semolina/tasty wheat, the Klim powder (milk powder), cardamom powder, ground almonds and yellow food colouring or saffron threads.
• Stir until the butter is absorbed for 1-2 minutes, ensuring the semolina doesn’t  brown or burn at the bottom of the saucepan.
• Carefully add in the 1 cup of water and stir well until semolina absorbs the liquid.
• Now add in the warmed condensed milk and fresh cream or milk and keep stirring until all the liquid is absorbed.
• Using the back of a spoon, you can press out any lumps.

  As the wet ingredients slowly gets absorbed, the consistency of the soji will smoothen out.
• Keep stirring the soji for +/- 10-15 minutes and then the soji will eventually leave the sides of the saucepan and spoon.
• Lower the heat and allow to gently simmer covered until done, for a further 5 minutes stirring in between to ensure that the soji doesn’t burn at the bottom of the saucepan, and the butter begins to surface to the top.
• Serve the soji hot, with a drizzle of dessert cream and chopped or slivered coloured almonds and/or pistachios.
• Or roll tablespoons of soji between the palm of your hands to form small balls, laddoo.
• Roll the laddoos into a mixture of coloured almonds and desiccated coconut.

Notes

Notes:

When the semolina is cooking, you can add in a few strands of saffron and sultanas or raisins. 
Add a teaspoon of rose essence or rose water to the wet ingredients if you enjoy the the rose burfee taste.
You may use any brand of milk powder you prefer.