Oundé, is a Mauritian sweet treat that “screams” Middle Eastern flavors, but with that local “twist”. Healthy and easy to make, these semolina balls can be eaten for breakfast, for dessert or at tea-time.

Oundé is one of my favorite things to eat when wandering the streets of Port-Louis, the capital of Mauritius. You will often find the “marchant gato” aka the cake street vendor selling famous local and delicious cakes. Oundé, Poudine Maïs and Poudine Vermicelle amongst others.

Really easy to make; you only need a few basic ingredients and about half an hour to rock out those yummy semolina balls. The ingredients you will need are; milk, roasted semolina or ground rice flour, sugar and a few spices like cardamom, cinnamon and vanilla essence. Some recipes use ground rice flour while others call for semolina flour. I have tested and tasted both options and they are both delicious. The traditional recipe nonetheless uses semolina, which makes it more authentic and reminds me of my childhood.

Tips & Tricks

• If you want your semolina balls to pack a punch – Infuse your spices in water or milk a few hours in advance to create a magic potion packed full of flavors.
• Ensure to roast your semolina or ground rice flour for that extra nutty flavor
• For a vegan friendly version, simply use non-dairy milk. Almond or coconut milk work really well.
• You can also use half dairy milk – half coconut milk for a more coconut-ty, tropical and exotic flavor profile.

Storage

Store your Oundé in an airtight container in the refrigerator for 3-4 days. You can eat them cold or microwave them a few seconds if you want to have them warm. Serve them with a cup of tea! Ah – Perfect!