Semolina (Sooji) Balls Recipe

Semolina (Sooji) Balls Recipe

Semolina (Sooji) Balls Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Pakistani
Servings 4
Calories 178 kcal


For The Balls:

  • 1 cup Semolina
  • 2 tbsp Oil
  • ¼ cup Chopped Onions
  • 1 tsp Grated Ginger
  • cups Water
  • 1 tsp Salt

For Tempering:

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Chana Dal
  • Few Curry Leaves
  • 2 tsp Dry Red Chilies
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Red Chili Powder
  • 2 tbsp Fresh Coriander Leaves
  • 1 tbsp Lime Juice


Cook The Sooji:

  • Add sooji to a pan and dry roast on medium heat until golden brown (7-8 minutes), stirring continuously to avoid burning at the bottom of the pan.
  • Remove the pan from the heat and keep it aside.
  • Heat oil in a pan over medium-high heat.
  • Once the oil is hot, add onions and ginger and fry for 30-40 seconds, stirring frequently.
  • Add water and salt to the pan and bring it to a boil.
  • Reduce the heat to low.
  • Now start adding the roasted sooji and mix simultaneously to make a lump-free mixture.
  • Cover the pan with a lid and cook undisturbed for 10 minutes.
  • Remove the pan from heat and let the mixture cool down for 10 minutes.

Make Sooji Balls:

  • Transfer the cooked sooji to a flat surface and mash it using your palms (or the back of a steel bowl) until the mixture is smooth.
    Note – Make sure the cooked semolina is still slightly hot otherwise the balls will crumble.
  • Make small lime-sized balls from the mixture.

Steam The Balls:

  • Bring 2 cups of water to a boil in a steamer over high heat.
  • Arrange the sooji balls on the steamer plate and steam them for 10-12 minutes on high heat.

Temper The Semolina Balls:

  • Heat oil for tempering in a pan.
  • Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 3-4 seconds.
  • Add asafetida, chana dal, urad dal, curry leaves, and red chilies to the pan and fry until the dal turn brown. Stir frequently.
  • Add turmeric powder and Kashmiri red chili powder and fry for 10-12 seconds.
  • Now add the steamed sooji ball, cilantro, and lime juice to the pan and toss well. Serve hot.

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