Sojee Sweet – East Indian Christmas Semolina Sweet

A simple dessert made of semolina, the sojee sweet is an adorable Christmas sweet, that’s different from the regular Indian soji halwa. Traditionally colored green, it’s easy to distinguish from the pink cashew rock or coconut cordial.

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See the Making of the Green Sojee Sweet

Step I – Buttered Thala

Butter a large thala and the underside of a small pot before you start. You’ll need both ready to flatten and shape the sweet later, and there’s no time to butter anything once the hot suji mixture is ready.

Step II – Making the Sugar Mel

Melt the sugar with just a little water until it forms a thick mel. Then stir in the grated coconut and cook it through, stirring so it doesn’t catch at the bottom.

Step III – Fry the Sojee

While the mel cooks in pot, fry the sojee in ghee separately in another pot, stirring constantly to prevent it from clumping once it hits the syrup.

Step IV – Mix the Cooked Sojee With the Mel

Add the fried sojee into the coconut-sugar mel and mix well. Then stir in the green food coloring until it’s fully and evenly distributed.

Step V – Flatten the Sojee Sweet and Cut Into Pieces

While the mixture is still hot, flatten it on the buttered thala using the underside of the previously buttered pot. Once it’s flat enough, press a few cashew halves on top, and cut into diamonds with a buttered knife before it cools. Place on yet another steel or glass platter, and leave to dry, ideally overnight.

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