Let's make delicious sweets from Samolina suitable for tea time.

Good evening to all my Hive friends!

How are you all doing? Today, I prepared a delicious tea-time snack—a treat that melts in your mouth, making it a perfect complement to your evening tea. It’s not only flavorful and nutritious but also easy to prepare with just a few simple ingredients.

This is an ideal homemade delight, especially for those who love quick and easy snacks. So, let’s take a look at how to make this comforting treat that the whole family can enjoy!

Required Ingredients...

🍀 Samolina 100g.
🍀 Some hot water.
🍀 Some roasted peanuts.
🍀 Some Dry Grapes.
🍀 1/2 Cup of sugar.
🍀 1/2 Cup of Grated Coconut.
🍀 A pinch of salt.
🍀 1 1/2 tablespoon of Grated Jaggery.
🍀 A cardamom pod.

Method of making....

1 Step.
First, take a pan and place it on the stove. Add the semolina and roast it until it turns golden brown. Stir continuously to ensure even roasting.

2 Step.

Next, use the same pan and add some sugar. Stir continuously until it caramelizes. Once the sugar has fully caramelized, add the required amount of hot water and mix well. Then, add the remaining sugar and continue stirring until it turns a golden brown color.

3 Step.
Next, add the grated coconut and cardamom to the caramelized sugar mixture. Continue cooking until the excess moisture reduces and the mixture thickens. Once done, remove it from the heat and allow it to cool.

4 Step.

Next, add the roasted semolina, roasted peanuts, dry grapes, and a pinch of grated jaggery to the cooled caramelized sugar and coconut mixture. Mix everything thoroughly by hand until well combined. Finally, shape the mixture into small balls to complete the preparation of these delightful sweet treats.

This delightful semolina sweet is the perfect addition to your tea-time spread, offering a harmonious blend of simplicity, flavor, and warmth. Try making it at home and share your experience—did you add a special touch to enhance the taste?

Give it a try and enjoy!

Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .