SOJI BALLS

 

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This Recipe Makes ±30 Soji Balls

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Soji Balls also known as Rava Ladoo is a South Indian sweetmeat. These sweetmeats are also popular in South Africa & is made on festive occasions.

This sweet treat needs some time to set in the refrigerator turning them into a fudge like texture which melts in your mouth & the almonds add a little crunch to it.

This treat is made with butter ghee, almonds, semolina, condensed milk for the richness & it also acts as a binding agent to mould them into balls – & a few other ingredients.

 

Soji Balls Ingredients:

• ½ cup + 1 teaspoon butter ghee (clarified butter), room temperature
• 1 tablespoon sesame seeds (thill)
• 385 grams condensed milk (1 tin)
• ½ teaspoon cardamom (elachi)
• ½ cup chopped almonds
• 1 ½ cups milk powder
• ¼ cup icing (confectionery) sugar
• 1 cup semolina
• ½ cup desiccated coconut

Method:

1. The butter ghee (clarified butter) should be at room temperature.
2. 
3. Chop the almonds & set aside in a bowl. It shouldn’t be too fine, & not too chunky.
4. 
5. Add the sesame seeds (thill) to a pan.
6. 
7. Dry fry the sesame seeds for a minute or two on medium until it turns slightly brown. Remove from heat & set aside until ready to use.
8. 
9. On very low heat, add in the 1 teaspoon of butter ghee (clarified butter) to a pot/pan.
10. 
11. Swirl the pot so that the ghee coats the surface.
12. 
13. Add in the semolina.
14. 
15. Allow the semolina to cook for 5-6 minutes on low heat. Keep stirring the semolina so that it doesn’t burn or get browned.
16. 
17. Once cooked, remove from heat.
18. 
19. Empty the semolina into a bowl & allow it to cool completely.
20. 
21. Next, add the ½ cup ghee to a pot/pan.
22. 
23. On medium heat, add the chopped almonds to the ghee.
24. 
25. Mix well, coating the almonds in the ghee & allow it to fry 5 minutes.
26. 
27. After 5 minutes, the almonds should be slightly browned. Remove from heat & set aside until ready to use.
28. 
29. Once the semolina has cooled, add it into a blender.
30. 
31. Add the cardamom (elachi) powder to the blender.
32. 
33. Blend for 1 minute until it’s much finer in texture.
34. 
35. Empty the blended semolina into a mixing bowl.
36. 
37. Add in the milk powder.
38. 
39. Thereafter, add in the icing (confectionery) sugar.
40. 
41. Add in the sesame seeds (thill).
42. 
43. Mix well so that the dry ingredients are well incorporated.
44. 
45. Next, pour in the almonds & ghee.
46. 
47. Pour in the condensed milk.
48. 
49. Mix well.
50. 
51. The mixture should be of a thick consistency. When rubbed between your fingers, it should mould.
52. 
53. Lightly grease a casserole or plate with spraying oil.
54. 
55. Pinch off small pieces of the mixture & roll into balls in the palm of your hands. Place the balls into the casserole or plate.
56. 
57. Place the casserole into the refrigerator for 20 minutes to firm up.
58. 
59. Add the desiccated coconut to a bowl.
60. 
61. Roll the balls once again & toss them into the desiccated coconut.
62. 
63. Continue this process until all the balls are coated in coconut.
64. 
65. Pop them back into the refrigerator for an hour so they can completely set.
66. 
67. Plate & serve.
68. 
69. 
70. These Soji Balls are perfect for Diwali or Eid gifting.
71. 
72. Store in the refrigerator for up to two weeks.
73.