Soji balls

Soji balls

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  • Makes 20 balls
  • Easy
  • 20 minutes
  • 10 minutes

“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)

Cooking Instructions

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

Landi Govender Recipe by: Landi Govender
View all recipes

Landi is a mother, baker, blogger, and food photographer. She loves sharing creative ideas and fresh takes on her favourite foods. (Jalebi ice cream sandwiches, anyone?) "A lot of my recipes are inspired by my childhood and of course my grandmother who taught me the importance of cooking with love," says Landi. Follow Landi on Instagram @thetockablog.

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