(by Priyanka Lalwani)
1/2 c. almonds 1/2 c. pistachios 2 c. seedless Medjool dates
6 oz. sweetened condensed milk 2 T. ghee or clarified butter 1 t. cardamom powder 2 T. cocoa powder additional ghee or vegetable oil 1/2 c. dried coconut powder, optional
Chop almonds and pistachios; set aside. In a food processor, grind the dates; set aside. Heat ghee or butter in a non-stick pan. Add dates, mashing together. Add sweetened condensed milk and stir well. Add chopped pistachios and almonds.
Sauté 2 - 3 minutes over low heat, stirring continuously, until nuts become golden brown.
Add cardamom powder and cocoa powder, mixing thoroughly. Transfer mixture to a plate so that it cools down quickly.
Divide into quarters. Grease hands with some ghee or vegetable oil, and roll out 1/4 of the mixture into a cylindrical shape. Sprinkle coconut powder on a piece of aluminum foil.
Roll the date mixture over the coconut so that it sticks.
Repeat with the remaining date mixture. Wrap the cylinders in aluminum foil and refrigerate for 2 hours to set.
Unwrap and cut diagonally into 1/4 inch pieces. Makes about 20 pieces. Keep the date rolls uncovered for 2 - 3 hours, then store in an airtight container for up to 2 months.
(Read Work With What You've Got, the story that accompanies this recipe.)