Soji (Indian Wheat Pudding)
Soji is a quick Indian wheat pudding built on cream of wheat that is toasted in butter before any liquid goes in. That browning step gives the grains a nutty depth that plain boiled semolina lacks. Freshly pounded cardamom perfumes the whole pan, while cashews add crunch and raisins add sweetness. It uses only a handful of pantry items and comes together in one saucepan in minutes.
Instructions
Rinse the cashews and raisins and set them aside. Crack open the cardamom pods, discard the husks, and pound the seeds to a dark powder.
Stir the cardamom powder into the cream of wheat, then add the sugar and salt and mix until evenly combined.
Melt the butter in a saucepan and fry the seasoned cream of wheat gently over low heat, stirring so it colors evenly.
Add the cashews and raisins to the pan and keep frying until the cream of wheat turns light brown.
Pour in the milk and stir. The mixture will thicken quickly, so keep stirring and scrape the bottom of the pan to stop it sticking and burning.
When the pudding has set into a solid mass, take the pan off the heat and serve it hot.
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