Sojee

To achieve a creamy and rich texture in Sojee, it's essential to use a combination of melted butter, milk, and condensed milk. Toast the semolina until it slightly changes color before adding the melted butter, and then mix in the milk and sugar gradually. Simmer on low heat while continuously stirring until it reaches a porridge-like consistency and pulls away from the sides of the pot.

Yes, you can make a gluten-free version of Sojee by substituting semolina with gluten-free alternatives like ground rice or gluten-free flour blends. Keep in mind that the texture may vary slightly, but the rich and creamy flavor can still be achieved with the right adjustments.

To store leftover Sojee, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to serve, reheat gently on the stove or in the microwave, adding a splash of milk if it has thickened too much.

Sojee pairs wonderfully with a variety of accompaniments. Consider serving it alongside fresh fruits like mango or berries, or with a scoop of vanilla ice cream for added creaminess. You can also sprinkle some extra nuts or a drizzle of honey on top for added flavor and texture.

If you don't have cardamom powder on hand, you can substitute it with an equal amount of ground cinnamon or nutmeg for a different flavor profile. Alternatively, a combination of vanilla extract and a pinch of cloves can also work well to enhance the aromatic qualities of the dessert.