Now with the festive seasons dawning upon us we all want some treats to celebrate right? No matter how hard we try we can’t avoid getting our teeth stuck into delicious sweets, treats or chocolates and with Diwali round the corner shall I mention the dreaded “Mithai”? Are you one who is not a fan of very sweet mithai, keeping control of sugar or just aware of its calorific ingredients? Well what If I said this recipe is sugar free, has no ghee or butter, in fact it’s packed full of healthy ingredients and its gluten and dairy free? Like the sound of that? Then you’ll also like the fact that it’s a speedy treat that can be made in less than half an hour, so if you are short on time or if you want to gift a box of these “healthy Mithai treats” then this is right up your street.
The roasted Fennel seeds release a lovely sweet aniseed flavour which balances the slight sharpness of dried apricots and not to forget the creamy, crunchy coconut hmmm a marriage made in heaven 😉
Gluten free, Dairy free and sugar free Coconut, apricot and fennel mini ladoos
Preparation time: 20-30 minutes
Makes:16-20 dependent on size
250g Soft dried apricots
100g Desiccated coconut
50g Coconut milk powder
2 Tsp dry roasted fennel seeds roughly pounded
Mini cake cases/fleur cases
Desiccated coconut- lightly roasted
1. In a blender add the apricots, coconut, coconut milk and fennel seeds. Grind until the mixture is fine and you can easily roll into small balls.
2. Divide the mixture equally or break off small chunks and roll into balls.
3. Dip into desiccated coconut and place in mini cake cases.
4. Store in an airtight container for a few days or store in fridge for up to 2 weeks.