Burfee Sojee (Indian traditional sweet side dish)

Sunday, November 23, 2014


Indians know it does not get any better than burfee and sojee so put together its like angels dancing on your palette. 

For those that don't know what burfee or sojee is:

Burfee -  is a sweet confectionery from the region of the region of the Indian Subcontinent, made with condensed milk and sugar cooked until it soildifies. 
Sojee - is a semolina (is a coarse, purified wheat middling of derum wheat used in making pasta) pudding.

I will try to explain every not so common ingredient for anyone who may want to try this and their either from Southern African or Indian. If you have a question or don't understand please comment or send me a message so I can help or update the post for others. 


100g butter
3/4 sojee (semolina flour)
1 egg
1 cup sugar 
1/2 cup fresh cream
2 cups milk
Fine cardamom (elachi)
1 tsp vanilla essence 
4 Tb klim (is a brand of powdered milk sold by Nestle)
little saffron (optional)

  • Melt the butter in a pot, than add the sojee and braise for around 10 minutes, mixing every now and than (often) so that the mixture does not curdle up.
  • While that mix is braising, make another mixture of the; egg, fresh cream, milk cardamom and vanilla essence.
  • Add the 2nd mixture to the sojee in the pot and simmer on low, again keep stirring.
  • Just before you see its starting to thicken up, make a paste with the klim and a little milk and add it to the pot with the saffron.
  • Stir in with a wooden soon and leave on low heat for around 10 minutes. 
  • Now steam in the oven for 15-20 minutes, this step is entirely optionally, my mum did it with the steam once and without steam another time and they both tasted perfectly the same [so this step can be skipped].
  • Once that step is done or skipped you can serve, as you can see from my slideshow we served them in scoops. Take an ice-cream scooper and just scoop them out; top up with fine almonds and fine pistachios and serve hot. 

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