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Title: Date & Fig Ladoo (Sweet Balls)
Categories: Desserts, Indian
Yield: 25 Ladoos

1 1/2 c Dates; pitted,
- coarsely chopped
1/2 c Dried figs (anjeer);
- coarsely chopped
1 1/2 c Raw; unsalted walnuts
1 c Raw; unsalted almonds
2 tb White poppy seeds
- (khus-khus)
4 tb Ghee or unsalted butter;
- melted
1/8 ts Ground cinnamon (optional)
1/2 ts Cardamom powder
Ghee; to grease the palms

In a small pan, on low, lightly dry toast the walnuts and almonds for
3 to 5 minutes or until you smell the aroma. Set aside to cool.

In the same pan, dry toast the white poppy seeds as well for 30 to
40 seconds on low.

Once the nuts have cooled, tip them on a board and using a sharp
knife chop them.

Chop them as fine as it is possible by hands.

This can be done in a food processor too. Take care that you don't
over pulse them so that they release the oils.

Rub some ghee on your food processor jar. This will aid in taking out
the grounddates later. Tip in the chopped dates & figs and pulse 10
to 15 times & grind. You will get a highly sticky ball. Set aside.

In a large bowl, tip the chopped nuts, poppy seeds along with
cardamom & cinnamon powder.

Combine well. With greased palms, take out the ground date & fig
mixture and add to the bowl. Pour the 4 tb melted ghee on top.

Mix everything with hands (preferably) until it comes together. You
might need to grease your palms in between.

Once mixed, pinch equal portions and shape into balls or ladoos.

Store at room temperature for up to 2 weeks.

Best enjoyed with a glass of warm milk.

Recipe by Sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/date-fig-ladoo.txt>

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