Recipe by Cook's Hideout

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BM# 34: Week 4/ Day 2 Theme: Cooking from Sapana's blog Dish: Dates & Nuts Laddoo It has been a very busy weekend. Saturday whizzed by really fast with 2 birthday parties -- my sister's where we had lunch and evening snack with cupcake cutting then a surprise 50th birthday party for a friend. Of course we were late for the surprise part since we were driving from one corner of New Jersey to another. But all in all it was a great day with loads of good food and fun with family and friends.

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Ingredients

• 1 cup dates (- pitted)
• 1 cup nuts ((I used ¼cup each of Almonds, Cashews, Pistachios & Walnuts, but any combination of nuts would work here))
• 1 tbsp Ghee butter (/ clarified)
• a pinch Cardamom ((optional) Ground)
• (1.25l) fish stock (Grated dry (optional))

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Method

1. Dry roast the nuts until lightly browned and fragrant. Remove from the pan and cool. Grind into a coarse powder in a food processor. Remove and set aside.
2. Pulse the dates in a food processor until it forms a coarse paste.
3. Heat ghee in a saute pan and add the dates paste. Using the back of a wooden spoon or plastic spatula mix the paste with ghee and cook for 1~2 minutes on low flame.
4. Add the nut mixture and cardamom (if using); mix until incorporated. Turn off the heat and cool slightly.
5. Take a tablespoon of the mixture and roll into balls. Coat the balls with coconut if desired.
6. These can be stored at room temperature for up to 10 days.

View the recipe instructions at Cook's Hideout