A couple of weeks ago I heard from my friend Bibi in Nepal. I love getting recipes from her because she whips up the coolest stuff, much of it gluten free. After seeing the recipes on Marocmamas site and here at The Colors of Indian Cooking, Bibi mentioned she had a couple more twists to the tale. She sent me her recipe for Holiday Balls.
This recipe is something that Bibi makes for the Festival of Eid-ul-Fitr when the fasting of Ramadan is broken, and they’re definitely the perfect sweet treat to celebrate any holiday with. My family is going to be seeing a lot of these balls come Halloween, Thanksgiving, Channuka and Christmas. Did I also mention they’re fast and easy to make and they’re made with Rice Krispies, either regular or gluten free? Something new, and yet totally old school. So here, courtesy of Bibi, is the recipe.
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Bibi’s Krispy Balls, A Gluten Free Holiday Treat
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
A delightful and gluten-free treat made with dates and Rice Krispies, perfect for celebrating holidays like Eid-ul-Fitr or any festive occasion.
Ingredients
- 2 eggs, beaten
- 3 cups (720 ml) Rice Krispies cereal, regular or gluten-free
- 1 cup (240 ml) finely chopped dates
- 1 tbsp butter or ghee
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1 cup (240 ml) sugar
- 1 cup (240 ml) dried fruit, such as raisins or cranberries
Instructions
- In a pot or skillet, melt the butter or ghee.
- When it’s warm, add in the chopped dates, sugar, vanilla, cardamom, and beaten eggs.
- Stir continuously on a medium heat. You don’t want this stuff to get too hot or over done as it will then stiffen and crumble.
- What you’re looking for is a smooth, thick, creamy texture.
- Bring the mixture to a light boil and let it bubble for 3 minutes still stirring constantly.
- After 3 minutes of cooking, pour the mixture into the Rice Krispies.
- Mix them together with either a wooden or Teflon spoon.
- Let the mixture cool for about 10 minutes, or until you are able to handle it comfortably.
- Grease your hands lightly with butter (these little suckers are sticky) and scoop Tablesoon sized balls out of the mixture. Roll them between your hands.
- Set them onto a cookie sheet covered in wax paper to cool further.
- When they’ve cooled, roll them in the dried coconut, and you’re good to go.
Notes
- Store the Krispy Balls in an airtight container at room temperature.
- They should stay fresh for a couple of days, though they rarely last that long.
- You can use either regular or gluten-free Rice Krispies.
- Feel free to substitute the dried fruit with your preferred choice, such as raisins or cranberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 20
- Sodium: 50
- Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35
To store them, keep them in an airtight container, no need to refrigerate. Bibi says that they ought to keep fresh a couple of days, but they never last that long at her house and once you’ve tasted one you’ll understand why. I want to thank Bibi for sharing this wonderful recipe. 
If You Liked This Recipe, You’ll Love These
- Weeknight Chana Masala
- Mujadara Recipe: Middle Eastern Lentils and Rice
- Pumpkin Masala Curry
- Creamy Cauliflower Soup with Garlic Bread
Frequently Asked Questions
Are these treats actually gluten-free?
The article and notes both confirm that they can be — the recipe specifies “regular or gluten-free Rice Krispies.” The only other ingredients are eggs, dates, butter or ghee, cardamom, vanilla, sugar, and dried fruit, none of which contain gluten. Choosing the gluten-free cereal is the only swap needed.
How do I get the right texture — what can go wrong on the stove?
The instructions include a specific warning: don’t let the date-sugar-egg mixture get too hot or cook too long, or it will stiffen and crumble rather than holding together as balls. You’re looking for a smooth, thick, creamy consistency; bring it to a light boil and cook for exactly 3 minutes, stirring constantly, then pour it into the Rice Krispies.
How should I store these and how long will they keep?
The article says to store them in an airtight container at room temperature — no refrigeration needed. Bibi says they keep fresh for a couple of days, though they rarely last that long. The notes confirm the same storage instructions.
