I took my new Philips All-in-One Cooker for a spin this week and the first recipe on my list was a decadent traditional soji.

My husband was a little stunned when I told him how I plan on pressure cooking soji However the Philips All-in-One Cooker proved him wrong, with its Rapid Pressure Release, and friendly user interface with step-by-step setting guidance making my soji experimenting process effortless.

I am all about safety in the kitchen. Hence, I appreciate the 18 safety protection systems for worry-free cooking and the inbuilt Child Lock system which allows me to go about mealtime preparations while the kids are home – we all know how inquisitive kids are!

With all these fabulous features (and more!) My absolute favourite is the “Add Ingredients During Cooking button” I am not used to cooking in a slow/pressure cooker, so I’m always forgetting to add certain ingredients so this feature is heaven-sent! You simply press the button and add your ingredients – how impressive!

For more information on this All-in-One,

Let me know what else you’d like me to cook using the Philips All-in-One Cooker.


227g unsalted butter
340g semolina
4 whole elachi pods
2 cinnamon sticks
280g sugar (adjust to your liking)
4 cups of full-fat milk
Pinch of saffron

Fresh cream and almonds to serve

Heat 2 tablespoons of milk until steaming, add crushed saffron, and set aside.
Select the saute button (30 minutes). Add butter and semolina, and saute for 15 minutes until the butter has absorbed and the semolina is toasted.
Add in the elachi pods and cinnamon sticks.
Next, add the sugar, milk, and saffron mixture, and mix till combined.
Close and lock the lid.
Select the pressure cooking button and the manual sub-cooking button. Press and hold the check mark symbol for 3 seconds to adjust the pressure and cooking time to 10 minutes and 30kpa.
Press the check mark symbol again to start the cooking process.
Once the pressure is released, unlock and open the lid.
Scoop out soji into serving bowls, drizzle with cream, and toasted almonds. Serve warm, and enjoy!

Happy Cooking!

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