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
Units
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- 2 eggs, beaten
- 3 cups Rice Krispies cereal, regular or gluten-free
- 1 cup finely chopped dates
- 1 tablespoon butter or ghee
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup 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: Mediterranean
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 20
- Sodium: 50
- Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35