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Soji (Indian Wheat Pudding)

Source and licence

"Soji (Indian Wheat Pudding)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Soji_(Indian_Wheat_Pudding), revision 4522807), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Soji_(Indian_Wheat_Pudding)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4522807

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash the cashews and raisins and keep them ready.
  2. Crush the cardamom pods to remove the contents and discard the husks. Pound the contents of the pods into a black powder, and mix with the cream of wheat.
  3. Add the sugar and salt to the cream of wheat and mix thoroughly.
  4. Melt the butter in a saucepan and gently fry the cream of wheat in it.
  5. Add the cashews and raisins to the saucepan and continue to fry until the cream of wheat is light brown.
  6. Add the milk to the saucepan and stir. The mixture will thicken and you will need to keep stirring to prevent it sticking to the bottom of the saucepan and burning.
  7. When the mixture solidifies, turn off the heat and take the saucepan off the heat.
  8. Serve hot.