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Butterscotch Sojee

Butterscotch Sojee

A spoon-and-bowl heritage pudding that's been showing up at South African Indian and Cape Malay tables for generations, given a Minnies twist. Toasted semolina, butter and warm spice thicken into something between a porridge and a fudge, carried home by Minnies Butterscotch Coffee Syrup for a deep, caramelised sweetness no plain sugar can match. Made in one pot, ready before the kettle's properly boiled.

Time
25 min
Serves
6
Heat
No Heat
Level
Easy
  • Vegetarian

Ingredients

  • 1 cup semolina (or Taystee Wheat)
  • 125g butter (or ghee)
  • 2-3 cinnamon sticks
  • 3-4 cardamom pods (elachi), lightly crushed
  • 2 cups full-cream milk
  • 1/4 cup sugar (adjust to taste, or use condensed milk)
  • 125ml Minnies Butterscotch Coffee Syrup
  • A few drops of egg-yellow food colouring (optional)
  • 1 tsp cardamom powder (elachi)
  • To serve: fresh cream, slivered almonds, or a tin of dessert cream

Method

  1. In a heavy-based saucepan, dry-toast the semolina, cardamom pods and cinnamon sticks over medium-low heat until it turns a light golden colour and releases a nutty aroma.
  2. Stir in the butter and let it melt completely, frying the semolina for a further 2-3 minutes.
  3. In a separate jug, whisk together the milk, sugar, Minnies Butterscotch Coffee Syrup, egg-yellow food colouring and cardamom powder.
  4. Carefully pour the liquid into the semolina, whisking rapidly and continuously to prevent any lumps from forming.
  5. Keep stirring on low heat. The mixture will be runny at first, then quickly absorb the liquid and thicken into a smooth, dough-like pudding within 5-10 minutes. It's ready when it starts to pull away cleanly from the sides of the pan.
  6. Remove from the heat. Serve warm, drizzled with fresh cream or dessert cream, and topped with toasted almond slivers.

Made with

  • FSSC 22000 Certified Annually audited food safety
  • Proudly South African Made in Durban since 1993
  • Free Shipping on Retail Orders over R500 Across South Africa