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Ingredients Method

Ingredients
  

  • 2 cups soft dates
  • 1/2 cup + 3 tablespoon raw peanuts
  • 2 tablespoons ghee/clarified butter/unsalted butter
  • 1/2 teaspoon green cardamon powder
  • a pinch of nutmeg powder
  • a generous pinch of powdered or caster sugar

Method
 

  1. Deseed and wash the dates thoroughly.
  2. Finley chop or crush the dates in a mixer or food processor. This may take a couple of minutes more as you’ll be required to scrape the sides of mixer bowls during the grinding.
  3. On a medium to low heat roast the peanuts and de-skin them.
  4. Discard the peanut skins.
  5. Grind the roasted peanuts to a fine powder.
  6. Take care not to run the mixer too long or else the peanuts will release oil. We do not want that to happen.
  7. Reserve 2-3 tablespoons of ground peanuts for rolling the truffles, add the pinch of caster sugar and keep it aside in a small plate.
  8. In a heavy bottom skillet or pan heat 2 tablespoons of ghee.
  9. Keep the flame to medium to low.
  10. Add the crushed dates and sauté for 4-5 minutes.
  11. Now add the ground peanuts and cook further for another 3-4 minute.
  12. Turn off the flame. Add the ground cardamon and nutmeat powders and mix well.
  13. Once the mixture has cooled down a bit but is still warm enough to touch divide in 19 equal parts and roll in to even truffles/ladoos.
  14. Roll the truffles in the peanut powder-sugar mix.
  15. If you want you can place the truffles in tiny cup-cake cases or just place them in a plate.
  16. Rolling the truffles in Peanut powder is entirely up to you . If preferred you may completely opt out of this step. The Date and Peanut Truffles will taste equally good.
  17. The Date and Peanut Truffles are ready to be enjoyed as a quick bite or as an offering or however you may desire…..