Roshen Masie’s Sojee
This is literally the BEST sojee recipe ever! My aunt got it from a cook in her town so you KNOW it’s good and she was kind enough to allow me to share it with all of you. Those who have tried it, love it!
This is the sojee to win over the in-laws, to turn bad days good, to make your guests lick their fingers, and to sit quietly and enjoy with a good swirl of sweetened cream poured over.
It serves 8-12 people and its the bomb diggidy!!
You will need:
- 250g butter
- 1 & 1/4 cup semolina/taste wheat
- One piece of taj (cinnamon stick) and elachi
- 3 eggs
- 500ml milk
- 1 & 1/2 cups of sugar
- ¼ tsp egg yellow colouring
- Pinch of saffron
- Pinch of elachi powder
Braise the butter in a pot and add the elachi and cinnamon stick, then add the semolina and braise well.
In a separate bowl add the rest of the ingredients and beat well. Pour into braised semolina and mix well immediately to avoid any lumps. Cook on slow until done, you can close the lid and leave for a bit but remember to stir often to avoid lumps.
The liquid will be absorbed but it should not be dry, you’ll just know when it’s done so do not feel shy to taste along the way.
Serve with sliced almonds, nestle cream, pistachios, whatever your heart desires.
You are welcome to add sultanas or any other additions while you are cooking it but we love it as is.
Thank you for sharing. Sounds delish! Is there any chance I could leave out or substitute the eggs? Or is that not recommended?
Hi Naksha 🙂
You can add 1/4-1/2 cup water in place of the eggs and it will be amazing.