Description
Soft, fragrant sojee is turned into little truffle-style treats with coconut, carrot and a surprise centre. Tuck in fresh fig, Lindt chocolate, or mango into some, then decorate each one differently just because it’s fun.
Ingredients
Units
Scale
Basic Sojee
- 1/2 packet wheat semolina
- 4 tbsp butter
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp saffron powder
- 4.2 cups US (1 L ), milk; 3.2 cups US (3/4 L) used
- 3/4 can condensed milk
- 1 tbsp rose essence
- 1/2 cup grated coconut
- 1/2 cup finely grated carrot
For the Centres and Decoration
- Fresh figs, cut into small pieces
- Lindt chocolate, cut into small pieces
- Fresh mango, cut into small pieces
- Extra coconut, for rolling and decorating
Instructions
- Melt 4 tbsp butter in a large, heavy-based pot over medium heat. Add 1/2 packet wheat semolina, 1/2 tsp nutmeg and 1/2 tsp cinnamon, then stir continuously for about 10 minutes while the semolina braises gently in the butter.
- Add 1/4 tsp saffron powder and stir it through the semolina. Gradually add the milk, starting with about 3/4 L rather than pouring in the full 1 L, and stir well as you add it to prevent lumps.
- Add 3/4 can condensed milk and 1 tbsp rose essence. Keep stirring over medium heat until the mixture is smooth and well combined. If it looks too thick while cooking, add a little more of the remaining milk as needed.
- Stir in 1/2 cup grated coconut, then cover the pot and cook for about 12 minutes, stirring every few minutes so the bottom doesn’t catch. Remove the lid and continue stirring until the sojee is thick enough to hold its shape and looks smooth rather than wet.
- Divide the cooked sojee mixture in half. Transfer one half to a bowl.
- Add 1/2 cup finely grated carrot to the remaining sojee in the pot and stir well until the carrot is evenly distributed. Cook for another minute or two if the carrot has released quite a bit of moisture, then remove from the heat.
- Let both mixtures cool until they’re comfortable enough to handle and firm enough to roll. If the mixture is still very soft or sticky, give it more cooling time rather than trying to roll it while warm.
- Take a small portion of either the plain sojee or carrot sojee and flatten it gently in your palm. Place a small piece of fresh fig, Lindt chocolate or mango in the centre, then bring the sojee around it and roll gently between your palms to seal the filling inside.
- Continue until all the sojee is used. Roll the balls in coconut or decorate them with your choice of toppings. Keep some plain with coconut, while others get a little Lindt chocolate, fig or mango on top. The carrot ones make a lovely contrast too.
- Chill the finished truffle bites for about 30 minutes before serving. This helps them firm up and makes the centres a little easier to bite into.
Notes
Prepared, tried, and tested by Nazley
