Roasted Macadamia Nut Sojee

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I have semolina on the brain today. I love the versatility of this ingredient. It makes a great component to savoury dishes as well, and I’m keen to try a few soon. But for now, here is a variation on my almond and vanilla semolina halva/sojee . In this iteration, I used ground roasted macadamia nuts and cardamom.

Roasted Macadamia Nut Sojee

  • 1/2 cup Stork Bake
  • 1 cup semolina
  • 1 cup ground roasted macadamia nuts
  • 3/4 cup sugar
  • 2 teaspoons ground cardamom
  • 2 cups coconut milk
  • 2 tablespoons condensed milk (optional)
  1. Melt the Stork Bake and add the semolina. Over medium heat, stir the mixture until the semolina browns slightly.
  2. Add the ground nuts and stir to combine.
  3. Lower the heat, add sugar and cardamom and pour in the coconut milk. Stir until the mixture combines.
  4. Cover the pan with a dish towel and place the lid over to form a seal.
  5. Simmer for about ten minutes or until the coconut milk has been absorbed. Taste for sweetness and add condensed milk if desired.
  6. Serve spooned into bowls with a topping of dessert cream and ground nuts, or shape in a mould and turn out onto a plate.

Here’s a little stop-motion type video of my process:

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