Semolina balls coated with peanuts and sugar
Semolina balls coated with peanuts and sugar

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, semolina balls coated with peanuts and sugar. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Semolina balls coated with peanuts and sugar is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Semolina balls coated with peanuts and sugar is something which I’ve loved my whole life. They’re fine and they look wonderful.

Great recipe for Semolina balls coated with peanuts and sugar. It is an interpretation of peanuts mochi. I do not have glutinous rice flour, here I used semolina flour and coated it with peanuts and sugar. It gave little chewy even though it is not as chewy as glutinous rice flour.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook semolina balls coated with peanuts and sugar using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Semolina balls coated with peanuts and sugar:
  1. Make ready 1/2 cup Semolina flour
  2. Make ready 1/2 cup all purpose flour / rice flour
  3. Take 2 tsp corn starch
  4. Make ready 3-4 tbsp sugar
  5. Make ready 1 1/2 cup water
  6. Take 100 gr ground peanuts
  7. Make ready 1 tbsp sugar

In a large container, place the extra fine semolina, the flour, icing sugar, softened butter, baking powder.. Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough. Shape the balls using a maamoul mold.

Steps to make Semolina balls coated with peanuts and sugar:
  1. In a mixing bowl, mix the semolina flour, all purpose flour, corn starch, sugar. Add the water. Mix them well
  2. Let it rest for 15 - 20 minutes.
  3. In a non-stick pan with low medium heat, pour the mixture into the pan. Keep stirring it until the mixture comes together and looks like a ball of paste.
  4. With spatula, keep folding the ball for 8-10 minutes in low medium heat to avoid it get burned.
  5. Transfer it out and let it cool down before coating it with ground peanuts and sugar.
  6. In a bowl, mix the ground peanuts and sugar.
  7. Take a tablespoon of semolina, form a small ball, coat it in the peanuts mixture.
  8. Let it cool down, place it in the fridge for overnight. The next day it will taste better and chewier.

Roll the ball so the filling is fully coated with dough. Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick. Since I used fine semolina, it cooked very quickly. I did not change much from Mir's recipe and followed it almost exactly.

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