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Bindi Balls Recipe


If you're looking for an Ayurvedically-friendly sweetie for afternoon snacks instead of chocolate or biscuits, these are for you! They are super delicious and incredibly satisfying and contain some deeply nourishing, sattvic incredients to help pacify vata and promote a peaceful, contented mind.  Enjoy!

By Nadia Marshall
 
 
INGREDIENTS:
∼ 2 tbsp sesame seeds 
∼ 1 tbsp fennel seeds
∼ 3/4 cup ghee 
∼ 1/2 cup LSA mix 
 
METHOD:
In a skillet or fry pan dry roast each of the following separately: 
- the spices (fennel, ajwain) and then grind into a powder 
- the almonds and then chop roughly 
- the sesame seeds.
 
Now, warm the ghee in a pan, add the LSA mix to the warm ghee over medium to low heat, stir a few times and then add the wholemeal flour.  Continue stirring until it has a nice toasted smell.  Now add the besan flour and continue to toast, again until it has a nice roasted biscuit smell.
 
Remove from the heat and add the spices, seeds, nuts and dried fruit.  Mix well.  Add the ground jaggery/rapadura sugar and stir through thoroughly.  Allow the mixture to cool for 30 mins until it is easy to handle.  Roll into walnut sized balls and pop in the fridge to harden.  Mmmm delicious!
NOTE: If you don't have any Mung Flour, use all Besan Flour for a gluten free ball or 1 cup of wholemeal Spelt Flour if you’re okay with gluten.
Makes 35-40 balls, Gluten Free  
 
**Organic besan flour, spelt flour, LSA, ghee, raisins, and most of the spices are all
 available from Santos Organics Wholesale in the Byron A&I Estate. Ajwain seeds and Mung Flour are available from the Mudita Health Clinic in Mullumbimby.**
 
 
Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Mullumbimby. The Mudita Institute cookbook, “WARMTH” is available as a FREE download from their website at www.muditainstitute.com