To prepare these delicious semolina balls with coconut, we start by gathering all the necessary ingredients: milk, vanilla bean, sugar, semolina, raisins (optional), honey, a pinch of salt, grated coconut, almonds, and possibly crushed pistachios for decoration. In a saucepan, we bring the milk to a boil together with the split vanilla bean and sugar. It is important to stir periodically to ensure that the sugar dissolves completely and that the milk does not stick to the bottom of the saucepan.
Once we notice that the milk has started to boil, we gradually add the semolina, stirring vigorously to avoid lumps. This is the stage where we can add the raisins if we wish to include them in the recipe. Then, we add the honey and a pinch of salt, which will balance the sweetness. We let the mixture simmer on low heat for about 15 minutes, stirring constantly. It is essential for the semolina to absorb well into the milk, and for the mixture to become creamy and homogeneous.
After 15 minutes, we turn off the heat and remove the vanilla bean. At this point, we add the grated coconut, stirring well to incorporate it evenly. It is recommended to set aside a few tablespoons of coconut to roll the balls later. We let the mixture cool until it becomes warm, and then we add the chopped almonds.
To form the balls, we take a few tablespoons of the mixture and shape them in our palm into balls the size of a walnut. If we wish, we can insert a whole almond in the center of each ball, which will add a crunchy surprise with every bite. After we have formed all the balls, we roll them in the grated coconut that we set aside, ensuring that each ball is evenly coated. Finally, we can sprinkle crushed pistachios for a more attractive appearance and a pleasant texture.
After we finish shaping the balls, we place them in the refrigerator for about 30 minutes, so they firm up a bit and become easier to serve. It is good to keep them in the refrigerator to maintain their freshness and deliciousness. These semolina balls with coconut and almonds are perfect to be served as a snack or dessert, being not only tasty but also very visually appealing. Enjoy them with pleasure!
Once we notice that the milk has started to boil, we gradually add the semolina, stirring vigorously to avoid lumps. This is the stage where we can add the raisins if we wish to include them in the recipe. Then, we add the honey and a pinch of salt, which will balance the sweetness. We let the mixture simmer on low heat for about 15 minutes, stirring constantly. It is essential for the semolina to absorb well into the milk, and for the mixture to become creamy and homogeneous.
After 15 minutes, we turn off the heat and remove the vanilla bean. At this point, we add the grated coconut, stirring well to incorporate it evenly. It is recommended to set aside a few tablespoons of coconut to roll the balls later. We let the mixture cool until it becomes warm, and then we add the chopped almonds.
To form the balls, we take a few tablespoons of the mixture and shape them in our palm into balls the size of a walnut. If we wish, we can insert a whole almond in the center of each ball, which will add a crunchy surprise with every bite. After we have formed all the balls, we roll them in the grated coconut that we set aside, ensuring that each ball is evenly coated. Finally, we can sprinkle crushed pistachios for a more attractive appearance and a pleasant texture.
After we finish shaping the balls, we place them in the refrigerator for about 30 minutes, so they firm up a bit and become easier to serve. It is good to keep them in the refrigerator to maintain their freshness and deliciousness. These semolina balls with coconut and almonds are perfect to be served as a snack or dessert, being not only tasty but also very visually appealing. Enjoy them with pleasure!
Ingredients
* 170 g semolina * 150 g sugar * 1 liter milk * one vanilla pod * 80 g grated coconut * 3 tablespoons honey * 50 g raisins * 50 g sweet almonds * pistachios * salt