Soji Balls Recipe | Food... like Amma used to make it

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 complimented with nuts of choice and or sultanas.

There are several variations to the recipe, e.g. using condensed milk, a sugar syrup or ghee to bind the semolina balls. While the use of cream or condensed milk may taste good, semolina balls like most sweet meats can be made without the use of excess amounts of ghee and sugar. Semolina already contains a high carbohydrate content, this combined with large amounts of sugar or condensed milk make 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
Recipe by Georgia 
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: Makes 15 soji balls

Cooking Directions
    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.

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