Coconut Date Balls By Shireen Anwar
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• Khoya 250 gm
• Dates 250 gm
• Desiccated coconut 1 cup
• Cream 2 tbsp
• Castor sugar 2 tbsp
• Cardamom ground ½ tsp
• Shashlik sticks 6
• Colored vermicelli 1 tbsp
• Almond and pistachios 50 gm
• Butter 50 gm
• Flour 4 tbsp
• Red food color a pinch
• Green food color a pinch
How to make Coconut Date Balls By Shireen Anwar
METHOD:
1. Heat 1 tbsp butter in a pan, add 250 gm dates and fry well. Heat the remaining butter and add 4 tbsp flour, fry well. Now in a bowl put together fried dates, roasted flour, 250 gm khoya, 50 gm almond pistachio mixture, 2 tbsp cream, 2 tbsp castor sugar and ½ tsp ground green cardamom. Mix well and make into balls.
2. Divide 1 cup desiccated coconut into 3 portions, mix a pinch of red food color in one portion and mix a pinch of green color in other portion. Keep the third portion white.
3. Coat date balls in all the 3 colored desiccated coconut. Thread in shashlik sticks, sprinkle with colored vermicelli and serve.