Starters
Rich and Creamy Keto Sojee
Ingredients
Ingredient Set 1
- 30g Kerrygold Original Irish Butter
- 6-10 strands saffron
- A few whole cardamom pods
- 1 cinnamon stick
Ingredient Set 2
- 1 tsp cardamom powder (elachi)
- 3 tbsp coconut flour
- 2 tsp flaxseed flour
- 1/2 tsp psyllium husk
Ingredient Set 3
- 3 eggs
- 2 tbsp erthyritol
- 1 drop vanilla essence
- 1/4 tsp egg yellow colouring, as needed
- 400ml coconut milk or almond milk
Directions
Recipe by: Somayya Jhaveri (@somzzj_keto)
Sojee is a rich and creamy dish served as a starter or dessert in most Indian households. It is usually made with semolina or wheat which is way too high in carbs, but it's my favourite dish, so I have created after much experimentation in my lab (aka my keto kitchen) a grain-free version for us Ketoers. It's the perfect comfort food that is low in carbs and both sugar and gluten-free. And remember, my secret ingredient is ALWAYS butter!
1. Melt the Kerrygold butter and add a few strands of saffron, cardamom pops and a cinnamon stick. Simmer for a few seconds to release the flavours then add the dry ingredients listed in ingredient set 2 and cook for a minute to combine.
2. Next pour in the liquid mixture from ingredient set 3 and cook on low to medium heat, stirring to remove clumps. You will notice it will begin to slowly thicken, keep stirring for a smooth consistency. Don't allow it to burn or stick. Don't dry it out too much because as it cools it will thicken also.
3. Pour into a serving dish and add a few slivers of Kerrygold butter and sprinkle of slivered almonds or toasted coconut flakes.
4. Tastiest served warm with a drizzle of pouring cream.
That's the beauty of keto - we are not afraid of fat. In fact, fat is the most satiating food group and is what makes food so delicious. A little goes a long way in keeping hunger at bay, but as with all good things, eat enough fat for your macros but not too much that will slow down your weight loss. There’s a fine balance that we aim for. Happy Keto’ing!
Sojee is a rich and creamy dish served as a starter or dessert in most Indian households. It is usually made with semolina or wheat which is way too high in carbs, but it's my favourite dish, so I have created after much experimentation in my lab (aka my keto kitchen) a grain-free version for us Ketoers. It's the perfect comfort food that is low in carbs and both sugar and gluten-free. And remember, my secret ingredient is ALWAYS butter!
- 1. Mix the ingredients from ingredient set 2 together in a dish and set aside.
- 2. In a bowl, beat together the ingredients in ingredient set 3.
- 3. In a hot pot, add the ingredients together from ingredient set 1.
1. Melt the Kerrygold butter and add a few strands of saffron, cardamom pops and a cinnamon stick. Simmer for a few seconds to release the flavours then add the dry ingredients listed in ingredient set 2 and cook for a minute to combine.
2. Next pour in the liquid mixture from ingredient set 3 and cook on low to medium heat, stirring to remove clumps. You will notice it will begin to slowly thicken, keep stirring for a smooth consistency. Don't allow it to burn or stick. Don't dry it out too much because as it cools it will thicken also.
3. Pour into a serving dish and add a few slivers of Kerrygold butter and sprinkle of slivered almonds or toasted coconut flakes.
4. Tastiest served warm with a drizzle of pouring cream.
That's the beauty of keto - we are not afraid of fat. In fact, fat is the most satiating food group and is what makes food so delicious. A little goes a long way in keeping hunger at bay, but as with all good things, eat enough fat for your macros but not too much that will slow down your weight loss. There’s a fine balance that we aim for. Happy Keto’ing!
