Time 1 hour mins
Difficulty Easy

Soji with Cardamom and Saffron

Enjoy this rich and decadent twist of the traditional Indian Soji dessert by Bianca Naidoo. She’s added condensed milk, saffron and extra cardamom. Yum!
  • ¾ cup Taystee Wheat 
  • 125 grams butter
  • 2 pieces cinnamon stick
  • 2½ cups milk
  • 1½ tsp cardamom powder
  • Few strands of saffron 
  • Pinch egg yellow 
  • 125 grams condensed milk – you can add more if you prefer
  • Fresh cream for topping (optional)
  1. In a medium-size pot, melt the butter on low/medium heat. 
  2. Add the cinnamon sticks and Taystee Wheat to the butter and cook for about       5 – 8 minutes until slightly brown.
  3. Lower the heat and slowly add the milk. Use a whisk whilst stirring at this point.
  4. Turn the heat up to medium and keep mixing until you start to see the mixture thicken. 
  5. Add the cardamom powder and saffron and mix well.
  6. Then add the condensed milk and lower the heat. Cook on low heat for about 8 minutes. 
  7. Serve with a drizzle of fresh cream and top with sliced almonds and enjoy.

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product