Soji (Indian Wheat Pudding)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | cashew nuts | 0.5 cup | 678 kcal21g protein · 44g carbs · 47g fat · 5g fibre | Buy |
| 2 | raisins | 0.5 cup | 416 kcal4g protein · 109g carbs · 1g fat | Buy |
| 3 | pods cardamom | 0 g | — | Buy |
| 4 | cream of wheat | 3 tbsp | 154 kcal1g protein · 2g carbs · 16g fat · 0g fibre | Buy |
| 5 | sugar | 3 tsp | 58 kcal0g protein · 15g carbs · 0g fat | Buy |
| 6 | salt | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | butter | 1 tbsp | 108 kcal0g protein · 0g carbs · 12g fat | Buy |
| 8 | milk | 1 cup | 187 kcal9g protein · 13g carbs · 11g fat · 0g fibre | Buy |
Total, all ingredients1601 kcal · 35g protein · 183g carbs · 86g fat · 5g fiber
Per servingno servings count given
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Directions
Wash the cashews and raisins and keep them ready.
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.
Add the sugar and salt to the cream of wheat and mix thoroughly.
Melt the butter in a saucepan and gently fry the cream of wheat in it.
Add the cashews and raisins to the saucepan and continue to fry until the cream of wheat is light brown.
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.
When the mixture solidifies, turn off the heat and take the saucepan off the heat.
Serve hot.
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