Place the semolina in a mixer jar with cardamom powder and grind into a fine powder; set aside.
2
Heat the boiled and cooled thick milk in a pan, add the grated coconut, and stir well until it comes to a gentle boil.
3
Add the ground semolina-cardamom powder into the milk mixture and mix thoroughly until well combined.
4
Stir in a spoonful of ghee until the mixture thickens into a dough-like consistency, then turn off the heat and let it cool.
5
In a separate pot, combine sugar and an equal amount of water, stir until dissolved, and boil on high heat for about 5 minutes until it reaches a slightly sticky one-string consistency.
6
Stir in cardamom powder, then turn off the heat and set the syrup aside.
7
Add a little baking soda to the cooled semolina mixture and knead it into a soft dough.
8
Take small portions of the dough and roll them into small cylinders or balls, making sure there are no cracks; if sticky, use a little oil or ghee to help shape them. Repeat until all dough is shaped.
9
Heat enough oil in a pan for deep frying, until it reaches a moderate temperature (not too hot).
10
Gently drop the shaped dough balls into the oil and fry on medium heat, without stirring for the first one to two minutes to let them set.
11
Afterward, gently turn and stir the balls continuously with a spoon so they color evenly, frying until golden brown.
12
Remove the fried balls and drain the oil, then soak them while still hot in the warm sugar syrup.
13
Let the balls soak for at least 30 minutes; if time allows, soak for several hours or even overnight so the syrup fully absorbs, making the sweets juicier.
14
Once soaked, the soft and juicy semolina sweet balls are ready to be served and enjoyed.
PrimedTableBETA
