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