Recipe: Decadent soji in a pressure cooker
Food blogger Landi Govender says her husband was not convinced that she could make soji in a pressure cooker - but she proved him wrong!
Next to an air fryer, a pressure cooker is a must-have in every kitchen.
Food blogger Landi Govender says the first recipe she made when she got her new all-in-one cookers was a decadent traditional soji.
"My husband was a little stunned when I told him how I plan on pressure cooking soji," she writes.
But it all worked out in the end! Continue reading to see how she did it!
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Soji Ingredients
227g unsalted butter
340g semolina
4 whole elachi pods
2 cinnamon sticks
280g sugar (adjust to your liking)
4 cups of full-fat milk
Pinch of saffron
Fresh cream and almonds to serve
Soji Method
- Heat 2 tablespoons of milk until steaming, add crushed saffron, and set aside.
- Select the saute button (30 minutes). Add butter and semolina, and saute for 15 minutes until the butter has absorbed and the semolina is toasted.
- Add in the elachi pods and cinnamon sticks.
- Next, add the sugar, milk, and saffron mixture, and mix till combined.
- Close and lock the lid.
- Select the pressure cooking button and the manual sub-cooking button. Press and hold the check mark symbol for 3 seconds to adjust the pressure and cooking time to 10 minutes and 30kpa.
- Press the check mark symbol again to start the cooking process.
- Once the pressure is released, unlock and open the lid.
- Scoop out soji into serving bowls, drizzle with cream, and toasted almonds. Serve warm, and enjoy!
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Main image credit: The Tocka Blog
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