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
Scale
- 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