Home
Recipes
ground cardamom

Burfi panna cotta

Diwali recipes

Burfi panna cotta

30 minutes

Jumbo loaf cake

Cake recipes

Jumbo loaf cake

45 minute

Mandazi with ClemenGold-infused chocolate sauce

Chocolate recipes

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Gulab jamun

Eid recipes

Gulab jamun

30 minutes

Persian love cake

Cake recipes

Persian love cake

1 hour

Naan khatai

Biscuit recipes

Naan khatai

12-15 minutes

Middle Eastern-inspired trifle

Eid recipes

Middle Eastern-inspired trifle

30 minutes assembly time

Chocolate-and-cardamom biscuits

Biscuit recipes

Chocolate-and-cardamom biscuits

10–12 minutes

Nut-and-cardamom cookies

Biscuit recipes

Nut-and-cardamom cookies

20 minutes

Pear, ricotta and saffron sablé

Christmas dessert

Pear, ricotta and saffron sablé

25 minutes

Dulce de leche peda

Diwali recipes

Dulce de leche peda

30 minutes, including time for shaping

Soji balls

Diwali recipes

Soji balls

10 minutes

Load more

Soji balls

By Landi Govender

Serves Makes 20 balls

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

165 g semolina or bread flour
110 g nibbed almonds
80 g desiccated coconut
200 g milk powder
2 t ground cardamom (elachi)
¼ t nutmeg
100 g ghee, melted
1 can condensed milk
Sesame seeds, toasted, for serving (optional)
Desiccated coconut, toasted, for serving (optional)

Method

1. Toast the semolina, nibbed almonds and desiccated coconut for 10 minutes until fragrant.

2. Remove from the heat and add to a medium-sized bowl. To the same bowl, add the milk powder, spices, melted ghee and condensed milk. Combine well, and allow to cool completely.

3. Once the mixture has cooled, scoop it into tablespoon-sized mounds. Shape into balls, and roll in desiccated coconut or sesame seeds, if using. Store at room temperature in an airtight container for up to 5 days.

Find more Diwali recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos