Author Notes: Bibi, one of my blog readers who lives in Nepal, sent me her recipe for a Nepalese version of the old favorite Rice Krispie Treats. She makes them for her family for the feast of Eid-ul-Fitr when the fast of Ramadan is broken. Fast, and easy to make, they’re another cultures salute to the Rice Krispie Treats we all grew up with, something new and yet totally old school. If using Gluten Free Rice Krispies, this is also a treat for even the gluten sensitive. Without further ado, here’s Bibis’ delicious Date Krispy Balls —Kathy Gori
cups Rice Krispies
cup finely chopped dates
tablespoon butter or ghee
teaspoon ground cardamom
teaspoon vanilla extract
cup dried, unsweetened, grated coconut
- Pour the Rice Krispies into a heat-proof bowl and set them aside.
- In a pot or skillet, melt the butter or ghee.When it’s warm, add in the chopped dates, sugar, vanilla, cardamom, and beaten eggs.
- Stir continuously on a medium heat. You don’t want this stuff to get too hot or over done as it will then stiffen and crumble.What you’re looking for is a smooth, thick, creamy texture.
- Bring the mixture to a light boil and let it bubble for 3 minutes still stirring constantly. After 3 minutes of cooking, pour the mixture into the Rice Krispies.
- Mix them together with either a wooden or Teflon spoon.
- Let the mixture cool for about 10 minutes, or until you are able to handle it comfortably. Grease your hands lightly with butter (these little suckers are sticky) and scoop Tablesoon sized balls out of the mixture. Roll them between your hands.
- Set them onto a cookie sheet covered in wax paper to cool further.
- When they’ve cooled, roll them in the dried coconut, and you’re good to go.
Photo by Alan Berger