Whenever you ask the older generation how to make sojie they can never give you the exact measurements of the ingredients! I am finally able to to that so that it is sooo easy even for beginner cooks!
250g Taystee Wheat, 200g butter, 1 litre full cream milk, 2/3 cup sugar, 2 teaspoons ground elatchee, 50g chopped almonds, 2 tablespoons dessicated coconut (optional), 1/4 teaspoon egg yellow food colouring (optional), a pinch of nutmeg.
Place the taystee wheat and 1 teaspoon of the elatchee in a dry pot on low heat. At the same time place the milk, butter and colouring in another pot and bring to the boil. While the milk is heating up keep stirring the taystee wheat. Do not allow the taystee wheat to turn brown. Get your whisk ready. Just before you add the milk to the taystee wheat add the sugar and coconut to the taystee wheat pot. As soon as the milk comes to the boil add it to the taystee wheat and whisk vigorously so that no lumps form. Do not be alarmed when you add the milk! The mixture will look very liquid but the milk is quickly absorbed by the dry ingredients. Turn the heat up a notch and keep whisking. When the mixture thickens then use a spoon. When the sojie is the right texture turn the heat down to very low and cook for 5 minutes. Keep stirring and turning the sojie so that it does not catch the bottom of the pot. Taste the sojie and add more sugar if needed. Add the second spoon of elatchee, the almonds and a pinch of nutmeg and stir through. Cook for a minute and switch off the stove leaving the pot on the plate to cook in the residual heat. Perfect winter dessert!