Ingredients
For the date filling
200g Medjool dates
3-4 tbsp water
2 tbsp sesame seeds
1 tsp cardamom
1 tsp cinnamon
Pinch of salt
For the dough
100g rice flour
100g almonds flour
1/4 tsp salt
60g coconut oil, melted or butter
4-5 tbsp milk of choice
Preparations Preheat your oven to 180C/160C fan/ 350F. Start
by making the filling – add the dates and water to a pan and cook over a
low/medium heat whilst mashing the dates with the back of a wooden
spoon. You're looking for a smooth paste that you can roll into balls. Fold in the sesame seeds, spices and salt, then allow to cool down completely. In the meantime make the dough by mixing the flour, ground almonds and salt in a large bowl. Add the coconut oil and milk and mix to form a dough. Divide into 13-14 balls Divide
the date mixture into smaller balls compared to the dough balls, so
there's enough of the dough to fold around the date mixture. Take
each dough ball, flatten, place a date ball in the middle, then wrap
the dough around the filling, simply press down the date filled dough
slightly. Arrange on a baking sheet lined with baking paper. Bake for 20-25 minutes. Allow to cool completely on a wire rack. In
case, those who don't have an oven, you can deep fry like a somasi/
karanji, or like a kachori. As rice flour is used, it will be nice and
crisp and last long, unless you can't control your sweet tongue !
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