Soji Balls
165g semolina
110g nibbed almonds
80g desiccated coconut
200g milk powder
2 tsp cardamom (elachi) powder
1/4 tsp nutmeg
100g ghee, melted
1 can condensed milk
sesame seeds toasted, optional
desiccated coconut, optional
Method
Toast the semolina, nibbed almonds, and desiccated coconut for 10 minutes until lightly toasted and fragrant. Remove from the heat and add to a medium-sized bowl. Add in the milk powder, spices, melted ghee, and condensed milk.
Mix until combined and allow to cool completely. Once the mixture has cooled, scoop the mixture into 3 teaspoon-sized mounds. Shape into balls, roll in desiccated coconut or sesame seeds.
Store at room temperature in an airtight container for up to 5 days.
Yield: 20 balls.
Landi Govender is a recipe developer and food photographer, who creates flavour-packed dishes inspired by her family and heritage, blending tradition with fresh, modern twists. Her social media handles are: @Thetockablog on Instagram, YouTube and Facebook, and landi_govender on TikTok.