EGGLESS SOJI

“While some families may have this creamy, sweet treat after the main meal, my family and I always have it as a starter. It’s the perfect way to kick off an Eid lunch on a sweet note.”

Serves 4 to 6

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 20–30 minutes

sultanas 45 g boiling water 1 cup butter 135 g

Tasty Wheat or semolina 135 g cinnamon sticks 2 milk 1¾ cup ground cardamom 1t sugar 80 g flaked almonds 20 g condensed milk, for serving (optional)

1 Soak the sultanas in the boiling water so they soften. 2 Melt the butter in a large pan, then add the Tasty Wheat and cinnamon. 3 Stir using a wooden spoon or spatula – the mixture will start to clump. Continue stirring for 5–7 minutes over a medium heat. It’s okay if the mixture starts to brown. 4 Add the milk and cardamom, whisking continuously to prevent lumps from forming. The mixture will seem very watery at first, but it will come together after about 5 minutes. Keep stirring until it thickens. 5 Add the sugar and stir for a further 10 minutes. The soji is ready when it looks like a thick porridge. Remove from the heat and garnish with the drained sultanas and flaked almonds. Serve with the condensed milk if using.