Semolina Balls (soji balls, suji ladoo) is one of the simplest forms of sweetmeats to make. It is literally cooked semolina shaped into a ball. Like soji halwa, soji balls are also fragranced by cardamom and can be complemented with nuts of choice and or sultanas. Variations to the recipe include coconut soji balls which include desiccated coconut in the soji mixture and is coated in coconut too. This post features two recipes, plain soji balls and coconut ones. The first is a less decadent version and the second a rich treat perfect for special occasions like Diwali. To view jump to the recipe or simply scroll to read.
Soji Balls Recipe
Coconut Soji Balls Recipe
There are several variations to the recipe, e.g. using condensed milk, sugar syrup or ghee to bind the semolina balls. While the use of cream or condensed milk may taste good, semolina balls like most sweetmeats can be made without the use of excessive amounts of ghee and sugar. Semolina already contains a high carbohydrate content, this combined with large amounts of sugar or condensed milk makes them unsuitable for diabetics.
This recipe uses honey and skim milk to create a soft moist soji. If you prefer the more decadent version then substitute the honey in this recipe with condensed milk and use full fat instead of skim milk.
Soji Balls Recipe
Soji Balls Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: Makes 15 soji balls
Ingredients
- 125g or 1 cup semolina
- 4 tablespoons honey or homemade condensed milk
- 1 level tablespoon ghee
- 300ml skim milk
- salt
- half teaspoon cardamom powder
- 3 tablespoons chopped nuts
- Optional: sultanas or raisins
1. Heat the ghee on medium heat. Add the semolina. Fry until golden brown. (This works best in a non stick pan. If you are using an aluminum pot then cook on low heat).
2. Once the soji appears golden brown. Add nuts and sultanas then add milk and honey.
3. Stir until a porridge like texture forms. Cook on low heat for 10-12 minutes until the soji appears slightly dry.
4. Remove from stove. Allow to cool for a few minutes then shape the soji into balls.
5. Top with chopped nuts.
6. Place in the refrigerator for 3-4 hours or overnight.
7. Serve as desired.
Coconut Soji Balls
Coconut semolina balls are made by frying semolina and coconut in cardamom-infused ghee. The mixture is emulsified by the use of milk and homemade condensed milk to form a thick batter-like texture that can be shaped into balls. They can be dipped in rose water then coconut or simply garnished with pistachios or cashews. I have opted for plain coconut coated snowball like balls.
Coconut Soji Balls Recipe
Coconut Soji Balls Recipe
Ingredients:
- 250g semolina
- 2 tablespoons ghee
- 125g sugar (add more for the desired sweetness)
- 1 cup desiccated coconut
- 5 tablespoons condensed milk
- 1/2 cup milk
- 1 tablespoon blanched almond slices
- 1 tablespoon sultanas
- 1/2 teaspoon of cardamom
- 100ml rose water
Instructions:
- Heat a pan on medium heat.
- Add ghee, fry the sultanas until they swell. Remove from pan.
- Add semolina and 1/2 cup coconut to ghee. Fry for 5-7 minutes until slightly brown.
- Add cardamom and sultanas.
- Add sugar. Combine all ingredients.
- Add milk. Stir then boil until a thick paste-like mixture forms.
- Add condensed milk.
- Remove from stove, allow to cool.
- Shape into 2cm diameter balls.
- Dip in rose water then roll into the remaining coconut.
- Place in the fridge to set.
104.66
2.75
1.88
17.62
0.82
16.79
9.33
2.03
19.99
4.34
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