Soji balls

Cooked and sweetned semolina shaped into a ball.
 
soji balls

Recipe from: 9 November 2012
Preparation time: 00:00
Cooking time: 20 min
 
 

Ingredients

 
  • 150
    g
    Stork Bake
  • 1
    cup
    semolina
  • 1/2
    cup
    nibbed almonds
  • 1/2
    tsp
    grated nutmeg
  • 1
    tsp
    elatchi
  • 1
    cup
    coconut
  • 2
    cup
    powdered milk
  • 1
    can
    condensed milk
  • 1/2
    cup
    icing sugar
Servings: Change Serving
 
 

Method

 
Heat Stork Bake in a pan.

Fry semolina and almonds lightly. Remove from heat.

Add rest of the ingredients and mix well.

Roll into balls.

Reprinted with permission of Stork.
 
 

Read more on: festive recipes  |  diwali
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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