Getting semolina pudding to roll into perfect spheres requires an exact liquid-to-dry ratio. Too much milk causes the dough to collapse, while too little makes it crack under pressure. This traditional dessert relies on a brief stovetop reduction followed by a strict chilling process, firming the starches just enough to handle.

Wetting your hands slightly before shaping prevents the thick mixture from sticking to your skin. It also ensures a seamless, slightly tacky surface, allowing the desiccated coconut coating to adhere evenly. Serving them cold straight from the fridge maximizes their chewy, dense bite.