East Indian honey balls or snowballs are not as popular as gulab jamuns or rasgullas. That’s because our community is only local to Mumbai and many other people don’t know we exist. Perhaps it’s because we’re just 0.00007 percent of the planet?
Our honey balls or snow balls are also called popoges, aitolas, eyetolas, or honeycomb balls.
Ever Tasted Chocolate Honey Balls with Maple Syrup?
Anyway, my sister has created her own twist on the honey balls. She makes chocolate-flavored honey balls with maple syrup. Here’s how she does it.
PS. If you want the original recipe for honey balls, go here. Otherwise, carry on for chocolate honey balls.
Start off with beating the egg whites to a stiff froth and setting them aside.
Add the rest of the ingredients and mix till the batter is smooth. Coconut juice can be replaced by coconut milk or plain milk too. Both work.
Next, proof the yeast, add it in, and mix again. Lastly, add your cocoa and mix again. You can do this the next morning if you want to.
I don’t know what the cast iron pan that we use to make the honey balls is called in East Indian Marathi, but otherwise, it’s called an appe pan or appam pan. If you do know the Eastya word, please let me know and I’ll add it in here. We drop a few spoons of ghee into the pan and heat it.
When the pan is hot enough, sis tests the first few honey balls to confirm they’re forming correctly. Always good to test your East Indian dessert balls you know. And we end up tasting a few panfuls just to make sure they’re fine, you know. A lot of winks there!
In the morning, make a sugar-maple syrup mel. While you usually make the sugar mel or sugar syrup with only sugar, this recipe by sis is different. Reduce the amount of sugar and add 250 ml maple syrup to it once it starts to boil.
Add the chocolate honeyball batter that’s been resting overnight to a honey ball pan, fry them on both sides, and add the balls to the sugar-maple syrup mix. Once they’ve soaked for about 15 minutes they’re good to go! A slight difference from the traditional honey balls, but they taste awesome!
Chocolate Flavored Honey Balls – East Indian Chocolate Snow Balls
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Ingredients for the Snow Balls or Honey Balls
- 125 g Semolina
- 50 ml Coconut Milk Coconut Juice or Milk
- 2 Eggs
- 70 g Sugar
- .5 teaspoon Yeast
- 50 g Ghee (Indian clarified butter)
- 2 Tablespoons Cocoa Powder
Ingredients for the Maple Syrup Honey
- 100 g Sugar
- 250 ml Maple Syrup
- 2 cups Water
Chocolate Honey Balls
- Beat the egg whites to a stiff froth and set aside.
- Next add in the yolks and sugar, followed by the sojee (semolina) and the coconut juice/coconut milk/milk, and mix till the mixture is smooth.
- Proof the yeast in warm water and add it to the mixture.
- Mix in the cocoa powder and leave the mixture to rest overnight. (Or for 6 to 8 hours.)
Prepare The Honey With Maple Syrup
- In the morning, make a sugar syrup with 100 grams sugar and add once it starts to boil, turn the stove off and add the 250 ml maple syrup to it.
Prepare The Chocolate Honey Balls And Soak Them
- Find your honey ball pan, add a few spoons of ghee to it and heat it.
- Add the chocolate honey balls to the sugar-maple syrup mix and let them fluff up before serving.
- Soak the honey balls in the sugar syrup till they’re fluffy and serve. (They can be eaten hot or cold and taste amazing either ways.)
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- If you don’t have coconut milk, you can use coconut juice or regular milk.
- Use this other recipe to make the traditional East Indian honey balls.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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