Sooji, or semolina, is the broken endosperm of wheat, waiting to be ground into flour. But before it gets there, we use it to make a delightful porridge. This version is creamy, non-greasy, lightly spiced with cardamom, and not so sweet that you cannot eat it as breakfast cereal first thing in the morning.
- 75 g semolina (sooji)
- 1 bay leaf
- 2 cardamom
- 10 g ghee
- 20 g cashew nuts (split)
- 20 g raisins
- 500 g milk
- 40 g sugar
- 1 pinch salt
- Heat milk till it’s lukewarm (either in the microwave on the stove).
- Crush the cardamom pods roughly to release flavour.
- Split the cashew nuts in half, lengthwise.
- Heat ghee in a pan set on low heat.
- Fry the split cashew nuts till golden brown.
- Add the bay leaf and crushed cardamom pods.
- Add the semolina.
- Roast on low heat for 4–5 minutes, stirring continuously for even cooking.
- When the semolina starts to take on a slight colour and gives out a nutty smell, add the warm milk, all at one go. This is done to avoid the chances of the semolina clumping from the sudden addition of the liquid.
- Whisk vigorously for about 30 seconds to ensure that no lumps remain.
- Add the raisins, sugar, and a pinch of salt.
- Cook for 2–3 minutes till the sooji thickens. Stir frequently to avoid the formation of a crust on the surface. The longer you keep the porridge in contact with heat, the more it will thicken. If you prefer a runnier porridge, remove from the pan immediately. If you like it more well-set, turn off the heat and let it sit in the pan for another minute or so.