Being raised as an Indian living in South Africa, I have fond memories of eating “Soji porridge”. Soji porridge is made using Semolina, or cream of wheat and milk and typically flavored with warm Indian spices such as cardamom. When my daughter was diagnosed with cow’s milk protein allergy, I began investigating substitutions to ensure that we could continue enjoying our cultural dishes in an allergy household. This dairy-free version of Soji porridge is creamy and comforting and enjoyed by all.
Ingredients
1.5 cups of almond milk
6 tablespoons of semolina
pinch of cinnamon
pinch of nutmeg
half a teaspoon of cardamom powder
honey or sugar to sweeten
6 tablespoons of semolina
pinch of cinnamon
pinch of nutmeg
half a teaspoon of cardamom powder
honey or sugar to sweeten
Instructions
1.Add all ingredients to a heavy-based pot on high heat.
2.Whisk all the ingredients rapidly and bring to boil. Once it begins to boil, lower heat and simmer for 2 minutes.
3.Serve and enjoy.
4.Add a splash of almond milk if you prefer a thinner porridge.
4.Add a splash of almond milk if you prefer a thinner porridge.
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