Step 3: Shaping the Semolina Balls
With the sweet base prepared, it’s time to shape the semolina balls.

Cool the mixture: Allow the mixture to cool slightly, making it easier to handle.
Grease your hands: Lightly grease your hands with ghee to prevent the mixture from sticking.
Form the balls: Take small portions of the mixture and roll them into smooth, round balls.
Optional coconut coating: If you’re using desiccated coconut, roll the semolina balls in the coconut to coat them.
Step 4: Serving and Storing
Your sweet semolina balls are now ready to be enjoyed!

Serve: Arrange the semolina balls on a serving plate and garnish with extra chopped nuts if desired.
Store: Store any leftovers in an airtight container. Sweet semolina balls can be kept at room temperature for a day or two, or refrigerated for up to a week.
Savory Semolina Balls Recipe
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Step 1: Roasting the Semolina
Just like the sweet version, the first step in making savory semolina balls is roasting the semolina.

Heat the ghee or oil: Place the heavy-bottomed pan on medium heat and add the ghee or oil.
Add the semolina: Once the ghee or oil is hot, add the semolina to the pan.
Roast the semolina: Stir continuously to prevent burning. Roast the semolina until it turns golden brown and releases a fragrant aroma. This should take about 7-10 minutes.
Set aside: Remove the roasted semolina from the pan and set it aside.
Step 2: Preparing the Savory Base
Now, let’s prepare the savory base for the semolina balls.