• 5 cuillères Ă  soupe farine de gramme/pois chiche/garbanzo < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(besan)
  • 1 cuillère Ă  cafĂ© farine de s emoule (fine sooji, omettre ceci pour la version sans gluten)
  • < li class="wprm- recipe-ingredients" style="list -style-type : disque ;"> 2 cuillères Ă  cafĂ© Farine de Quinoa (facultatif, peut ĂŞtre remplacĂ© par the farine de semoule)

  • 2 cuillères Ă  soupe beurre vĂ©gĂ©talien (Ă©quilibre de la terre, sans soja)
  • 1 cuillère Ă  soupe huile de noix de coco
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;">3 Cuillères Ă  Soupe sucre brut (plus pour les boules plus sucrĂ©es, j’aime les miennes lĂ©gèrement sucrĂ©es)

  • 1 cuillère Ă  soupe Agave Syrup (optional)
  • 1/4 cuillères Ă  cafĂ© < /span> (< span class="wprm-recipe-ingredients-amount">0.25 cuillères Ă  thĂ©) moulu grossièrement Graines de Cardamome (elaichi)< /li>
  • 2 cuillères Ă  soupe < span class="wprm-Recipe-Ingredients-Units-System wprm-Recipe-Ingredients-Units-System-2"> de noix de cajou hachĂ©es (petits morceaux. les gros morceaux rendront difficile la formation de boules)
  • 2 cuillères Ă  soupe Raisins Sec
  • a cuillère Ă  soupe or 2 d’eau
  • Preparation

  • Melt the vegan butter in a large saucepan over low heat.
  • Cook cashews and raisins for 2 minutes until golden brown and remove, leaving as much butter in the pan as possible. Alternatively, cook the cashews and raisins separately in about a teaspoon of butter.
  • Add coconut oil and heat with the butter.< /li>

  • Add besan (chickpea flour), semolina flour, quinoa flour and stir.
  • Cook over medium heat and begin to toasting the mixture until it turns slightly golden and gives off a sweet aroma. Stir the mixture constantly with a spatula so it doesn’t burn. 7-10 minutes. The mixture should also start to form clumps.
  • Boil the flour well, otherwise it will taste raw, which is no fun.< /div>
  • Remove the pan from the heat and let it cool to a lukewarm temperature. (one minute)
  • Meanwhile mix/grind the raw sugar into powder. or use jaggery powder.
  • Add the cardamom seeds and sugar to the flour mixture and mix well.
    < li id="wprm-recipe-28487-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Add cashews and raisins and mix well with a spoon or hand to make the mixture lumpier. (1 minute)
  • To make the balls, take about 1.5 to 2 tablespoons of warm flour mixture in the palm of your hand. Gently squeeze the mixture between your palms to form a smooth, round ball. Of course, if you are in a hurry, you can simply eat the flour mixture as halwa 🙂 (dense, sweet dough dessert).
  • If the mixture doesn’t ball up easily, which can happen because I use as little butter as possible, add half a tablespoon of agave syrup and a few drops of lukewarm water and mix. Add more drops of water and a few drops of agave until you get a big lump. 
  • All of this should be done while the mixture is still warm to the touch. (You can reheat the mixture in the hot-hot pan when it has completely cooled). Form into balls and allow to cool completely before storing in an airtight container for 1-2 weeks. I hope you all like these Indian sweet balls! Have a nice day everyone!
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