Saunth Pak Balls (Makes 5 balls)
- Dry roast bajra flour on a low-medium heat until fragrant. Allow it cool and keep aside.
- Wash and dry the dates. Mash them well using your hands.
- Mix in the saunth powder and roasted bajra flour.
- Add cardamom and nutmeg powder and mix well until you have a dough.
- Divide the dough into 5-6 portions and roll into balls. Coat the balls by rolling them in the crushed pistachios. Serve & enjoy!
Variations
Amaranth (rajgira) / wheat / jowar (sorghum) / ragi (finger millet) flour can be used instead of bajra flour.
Note
You may adjust the amount of saunth if you prefer a spicier ginger flavour.
Traditionally it is made without any flour, but to counter the sharpness of ginger flour has been added.
Storage / Shelf Life
At room temperature for up to 10-15 days.
Recipe and Photo credits to Veena Thakker
Ginger is well known for treating many digestive and respiratory ailments. It is excellent for common cold, cough and seasonal flu.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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