Time 1 Hour mins
Difficulty Medium

Mouthwatering Soji for Diwali

Enjoy this modern twist on an all-time favourite Indian dessert, Soji. It’s made with love by Shiraz Reddy and he’s learnt a trick or two from his mom who’s been cooking this dish for centuries. This time around Shiraz added Taystee Wheat to help him #DoLifeWithHeart.

  • 1½ cup Taystee Wheat
  • 3 cups hot water
  • 2½ tbsp sugar
  • ½ cup ghee
  • ½ cup milk
  • ¾ cup mixture of coarsely chopped cashews and whole raisins
  • Vanilla essence
  • 5 green cardamom pods, split open
  • Coarsely chopped nuts or dried fruit for garnish
  1. Place a pot on the stove on medium heat and add ghee once it’s hot.
  2. Ensure the ghee is melted and then add Taystee Wheat and mix well by stirring through.
  3. Continue stirring the Soji until it’s slightly golden brown and the Taystee Wheat becomes the texture of wet sand.
  4. Add coarsely chopped cashews and whole raisins and mix well.
  5. On another heat source, put a saucepan on medium heat. Add the sugar, milk, water and cardamom and stir the mixture until it reaches boiling point.
  6. Pour this mixture into the roasted Taystee Wheat mixture and stir to avoid lumps.
  7. Cook until the mixture reaches your desired thickness and starts coming off the sides of the pot.
  8. Remove from heat and allow to cool.
  9. Serve warm and garnish with nuts and dried fruit.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product