DRY FRUIT LADOOS

INGREDIENTS:

  • 1/3cup - grated coconut
  • 1/3cup - cashews
  • 1/3cup - almonds
  • 1/3cup - pistachios
  • 21/2tbsp - edible gum (gond katira)
  • 3/4cup - wheat flour (atta)
  • 1cup - jaggery (gur)
  • 11/2tbsp - water
  • 1/2tsp - cardamom powder
  • 6tbsp - clarified butter (ghee)

METHOD 

  • In a heavy base fry pan, over medium flame, dry roast grated coconut, then, transfer it into a plate and set aside.
  • Add 1 tablespoon of clarified butter in the same fry pan.
  • Roast almonds and cashews over medium flame until slightly aromatic.
  • Add pistachios and fry for another 2 minutes.
  • Transfer the nuts into a plate along side roasted coconut.
  • Once the nuts are cool then coarse grind them along with coconut and set aside for later use.
  • In the same frypan add 3 tablespoon of clarified butter.
  • Add edible gum and roast over medium flame till they are fluffy and separated.
  • Transfer puffed edible gum into a plate.
  • Again in the same fry pan add 2 tablespoon of clarified butter.
  • Add wheat flour and fry over medium flame until light brown in colour and aromatic (approximately for 8 minutes).
  • Transfer wheat flour into a plate.
  • Add nuts along with coconut to flour and mix well.
  • Add puffed edible gum and cardamom powder to the flour mixture and mix everything well. Set aside.
  • In the same fry pan add jaggery along with water.
  • Melt jaggery over medium flame while stirring continuously, once the boil comes remove the pan from the flame.
  • Add flour mixture to the jaggery and mix everything until well combined with the spoon.
  • When jaggery cools down a bit, rub some clarified butter on your hands and then roll half tablespoon of the mixture into ball. Repeat the process until the mixture is finished.
  • Store dry fruit ladoo’s in an airtight container.
  • TIP; Everything is roasted for long shelf life.
  • These ladoo’s can be kept for months.
  • If using seeds, toast them until they turn aromatic then add them.
  • Gram flour (besan) can be used instead of wheat flour as per your choice.

ENERGY BITES

INGREDIENTS:

  • 1/4cup - walnuts
  • 1/4cup - almonds
  • 1/4cup - pistachios
  • 10 - dates
  • 5 - figs
  • 1tbsp - chia seeds
  • 2tbsp - shredded coconut

METHOD 

  • Add the walnuts to a food processor and pulse a few times until chopped.
  • Repeat the process with the almonds, pistachios and then transfer them into a bowl along with cashews. Set aside.
  • Add the dates, figs to a food processor and process until well combined.
  • Transfer them into a plate. Set aside.
  • Add chia seeds to the date mixture and mix well using your hands (as per your choice you can make powder of chia seeds and then add them).
  • Add all the nuts to the date mixture and mix until all the ingredients come together. 
  • With slightly damp hands, roll half tablespoon of the mixture into ball, then roll each ball in the shredded coconut.
  • Store the energy bites in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months (Approximately 12 balls you will get).
  • Serve
  • TIP; If dates are dry, soak them in warm water for 30 minutes to soften and then drain.

VARIATION OF ENERGY BITE

INGREDIENTS:

  • 100gm - dates, chopped
  • 50gm - almonds, sliced
  • 50gm - pistachios, sliced
  • 50gm - cashews, chopped
  • 1tbsp - poppy seeds
  • 6 - figs, chopped
  • 1tbsp - cardamom powder
  • 1tbsp - pumpkin seeds
  • 3tbsp - clarified butter

METHOD

  • In a fry pan dry roast poppy seeds and keep aside for later use.
  • In the same pan add 2 tablespoons of clarified butter over medium flame.
  • Add almonds, pistachios and cashews, roast them, then transfer them into a plate.
  • In the same pan add 1 tablespoon of clarified butter.
  • Add dates and figs, roast them for 2-3 minutes, then transfer them into a plate.
  • Add roasted nuts to dates and figs.
  • Add cardamom powder and pumpkin seeds, mix everything until well combined.
  • Roll half tablespoon of the mixture into ball, then roll each ball in the roasted poppy seeds.
  • Serve