Desserts
Coconut Soji & Saffron Poached Pears
A rich, buttery coconut and cardamom soji, swirled with double thick cream and served with saffron poached pears and pistachios.
Please tell me I am not the only one who likes eating soji on the same plate as my biryani? If I am being completely honest, it is one of the key reasons why I happily sit through a three-hour wedding! 🙂
The reality is that the soji we made at home was always a little less rich. My sister-in-law, however, makes a truly decadent soji, and I have used her recipe as the inspiration for this one.
I begin by dry toasting the semolina with the cinnamon quills and cardamom pods until it smells aromatic, then add the butter and fry it for a bit before pouring in boiling water. This hydration is the key to fluffing up the grain! Coconut milk and desiccated coconut go in for flavour and texture, along with milk powder, condensed milk and freshly ground cardamom.
I did want to exercise a bit of restraint on the soji itself and give you a humble version, but to amp up the overall dish, I am dressing mine with a saffron and lemon poached pear and a sprinkle of pistachios.
Do share your tips and tricks for making yours in the comments. Happy soji making!
The recipe
Coconut Soji
Serves 8Prep 5 minCook 20 minTotal 40 min
adventureswithsugar.com/coconut-soji-saffron-poached-pears/
Method
Method: coconut soji
- Toast the semolina: Place a large, heavy-based saucepan on medium-low heat. Add the cinnamon quills, cardamom pods and semolina, and dry toast for 5 minutes until it smells aromatic – but before it takes on any meaningful colour.
- Add the butter: Add 150g of the butter and mix it into the semolina. Cook for 3 minutes.
- Add the coconut and sugar: Add the desiccated coconut and sugar, and stir through to mix.
- Hydrate the semolina: Turn the heat off, then add the boiling water and stir until everything comes together as a thick mixture (stand back, as it will splutter!).
- Add the milks: Turn the heat back on to medium-low. Add 350ml of the coconut milk and stir to combine, then add the milk powder and condensed milk and stir through.
- Cook gently: Turn down to low and cook for 5 minutes, stirring from time to time to prevent the soji from catching. You want it buttery and fluffy, not overly crumbly (which happens if it is cooked too far).
- Finish: Mix together the vanilla, the remaining 50ml coconut milk, the remaining 50g butter and the ground cardamom, then add it to the soji. Cook for 2 more minutes until everything comes together.
- Swirl in the cream: Let the soji cool completely, then dollop over the double thick cream and swirl it through.
- Serve: Serve with saffron poached pears and a sprinkle of pistachios.
What should I know about making this?
My soji feels too rich and buttery – what can I do?
Add a little more semolina and desiccated coconut during the last 2 minutes of cooking, until it comes together the way you like it.
Why is my soji crumbly?
It has most likely been cooked too far. Keep the heat low once the milks go in and take it off as soon as it is buttery and fluffy. If it has already gone crumbly, gradually add in a little more water or coconut milk to hydrate it again.
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