- 50 g sesame seeds
- 1 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1 pinch each of ginger and vanilla powder
- 1 pinch of salt
- 50 g raisins
- 120 g dates
- 1 tablespoon tahini
- 1 tablespoon ghee
- 1 tablespoon honey
- 120 g cashew nuts
- 2 tablespoons fine oatmeal flakes
- 3 tablespoons of puffed amaranth
Roast the sesame seeds slowly in a dry frying pan until they smell delicious. Then add the spices and continue roasting briefly. Take about half of the sesame seeds and grind them in a mortar to make a puree.
Rinse the raisins and soak them in a little hot water for fifteen minutes.
Chop the dates finely, and blend them coarsely with the raisins, honey and sesame puree. If the paste is too thick, add a tablespoon of hot water. Chop the cashew nuts coarsely. Now mix all the ingredients in a large bowl and knead well. With moist hands roll into balls of the size you like.