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The traditional dessert known as soji is frequently offered at weddings in my former city of Durban, which is located in South Africa. Using this recipe is a breeze, and the results are consistently satisfying.

The origins of Soji in the city of Durban

Soji is a delicious dish that is made from semolina, or tasty wheat, and is popular in various regions of India. The history of Soji in Durban may be traced back to the late 19th century, when the first indentured Indian laborers were imported to South Africa. This event occurred throughout the time period under consideration. Soji was one of the many delectable dishes that they brought with them, which was a rich tapestry of gastronomic delights.

In Durban, Soji was able to immediately establish itself as a prominent dessert among the Indian community. Over time, it evolved into a dessert that was commonly served during religious rituals, festivities, and gatherings. It is frequently seen as a dish that is reassuring and homely, invoking memories of sharing meals and families that are very close to one another. There is a possibility that the Durban version of Soji is slightly different from its Indian equivalents, particularly with regard to the ingredients that are accessible and the amounts of those elements, yet the core of the dish is the same.

Ingredients

2 large cinnamon sticks, cardamom, and cloves
350g Taystee Wheat 
100g desicated coconut
250g butter and 200g butter ghee
290g dessert cream
400g evaporated milk
397g condensed milk
300ml cold water
2.5 ml of egg yellow food colouring
7 ml of ground cardamom
100g sugar
100g tinted almonds or just roasted almonds (optional)

Method:

1. In a heavy-bottomed pot, heat the butter over medium to low heat.
2. Add the semolina to the ghee and fry until it’s golden brown, stirring constantly to ensure even browning.
3. Once the semolina is golden, add the butter ghee and stir carefully. Stir continuously.
4. Add all the liquids to a deep bowl or jug and mix well.
5. Now add the sugar and stir well until the sugar dissolves.
6. Very gently, on low heat, add the liquids and mix into the golden brown semolina.
7. Make sure the heat is low and let it simmer, stirring occasionally, until the mixture thickens.
8. Add the sultanas, almonds or cashews, and saffron (totally optional); now add cardamom powder. Mix well.
9. Once the soji pulls away from the sides of the pan and is thick and creamy, it’s ready.
10. Transfer it to a serving dish and allow it to cool slightly. You can garnish with additional nuts or silver leaf (optional) if desired.

Serve warm and enjoy the rich history and flavor of Durban-style Soji!

Caution: Take care when adding the liquid. It does splutter and can cause a nasty burn!

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Cooking with Shams