Nutty coconut balls

Name: Nutty coconut balls
Total time: 900 s
Yield: 10-12 servings
Cuisine: British
Ingredients: 1/2 cup almonds; 1/2 cup cashew nuts; 1 cup desiccated coconut; 1/4 cup gum Arabic; 1/4 cup lotus seed/fox nuts (phool makhana); 1/2 cup jiggery; As required, dried rose petals, ground; As required, pistachio, ground; As required, ghee

Sarvat Hanif @sarvathanif

Canada

Bringing you another delicious, easy to make recipe, which you can relish for your iftar and even eid celebrations.
These nutty coconut balls, aka Nutty Coconut Ladoos, are full of nutritious nuts and can be made in less than 15 minutes.
Similar to panjiri ladoo, these nutty coconut ladoos are made without the, char magaz (mixture of four melon seeds), wheat flour, semolina and aromatic spices. Nevertheless, they are still highly nutritious and will satisfy your sweet tooth and do your body good!

They are really versatile because you can sub any nut and add any seed you like.
You can absolutely double or triple this recipe to make a huge batch in the beginning of the week or even a few weeks out. Just place them in an airtight container before putting in the fridge.

Decadent enough for dessert, healthy enough for breakfast, they are a great post iftar treat that will replenish you or a great addition to your sehri or suhoor.

Sarvat Hanif @sarvathanif

Canada

Decadent enough for dessert, healthy enough for breakfast, they are a great post iftar treat that will replenish you or a great addition to your sehri or suhoor.

Saved

Ingredients

15 minutes

10-12 servings

1/2 cupalmonds
1/2 cupcashew nuts
1 cupdesiccated coconut
1/4 cupgum Arabic
1/4 cuplotus seed/fox nuts (phool makhana)
1/2 cupjiggery
As required, dried rose petals, ground
As required, pistachio, ground
As required, ghee

Saved

Steps

15 minutes

1

Dry roast almonds, cashews, coconut on low heat for 5 minutes. Remove to cool.
2

Dry roast the fox nuts till double in size. Add to nuts to cool.
3

Melt 1 teaspoon ghee and fry the gum till double in size. Remove and add to the nuts.
4

Add the roasted ingredients along with jiggery to a food processor and grind to a fine powder. Grind in batches.
5

Transfer to a bowl and add the ghee. Knead to bind the mixture.
6

Make small balls of the mixture and coat with rose petals and pistachio and some with coconut.
7

Serve for suhoor or iftar, even both!