Happy Fathers day weekend!

Fathers day at our home is spent pretty relaxed, with the whole family outside around the braai, my husband says I’m an expert braai master – he isn’t wrong. The best gift you could give a Dad on fathers day is a full stomach of incredible food, and whether he’s a meat or potatoes kinda guy one thing he’ll definitely want is to end lunch on a sweet note.

I have you covered with this decadent soji and cream and this recipe is a winner!


250 g unsalted butter

1 cup Semolina

1 L full cream milk

1 x 360 g can condensed milk

2 tablespoons desiccated coconut

1 teaspoon ground cardamom

1 cinnamon stick

1/4 teaspoon saffron threads (substitute with egg yellow colouring)

To serve

Fresh cream





1. Melt the butter in a medium to large pot on medium heat. Add the cinnamon stick and semolina, stir continuously for 5 – 10 minutes. Remove of the heat.

2. Add desiccated coconut and milk whilst whisking. Place the pot back on the heat and whisk continuously. When the mixture starts to thicken, remove from stove and add the condensed milk, ground cardamom and saffron/egg yellow colouring. Place back on medium heat and allow to thicken further whisking to prevent clumping.

3. Preheat your oven to 180’C and place mixture in an oven proof dish (with lid or cover with foil) in oven for 15 minutes. Garnish with cream, and toppings of your choice.

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