165 g semolina
110 g nibbed almonds
80 g desiccated coconut
200 g milk powder
2 tsp cardamom (elachi) powder
¼ tsp nutmeg
100 g ghee, melted
1 can condensed milk
Sesame seeds, toasted, for serving (optional)
Desiccated coconut, toasted, for serving (optional)
Toast the semolina, nibbed almonds and desiccated coconut for 10 minutes until fragrant.
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.
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.