“Soji balls, known for their creamy taste and nutty texture, are one of the simplest sweetmeats to make, and are very popular during Diwali celebrations.”
- 165 g semolina
- 110 g nibbed almonds
- 80 g desiccated coconut
- 200 g milk powder
- 2 t cardamom (elachi) powder
- ¼ t nutmeg
- 100 g ghee, melted
- 1 can condensed milk
- Sesame seeds, toasted, for serving (optional)
- Desiccated coconut, toasted, for serving (optional)
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.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos