Chai Coconut Ladoos
¾ cup organic peanut butter, crunchy
¾ cup coconut, dried and unsweetened + extra ½ cup for dusting
½ cup dried cranberries
½ cup almonds, coarsely chopped
¼ cup golden raisins
¼ cup candied mixed peel or red candied cherries, coarsely chopped
¼ cup icing sugar
¼ cup raw honey
2 tbsp sherry or rum
2 tbsp ginger powder
2 tsp Arvinda’s Chai Masala
Method of Preparation:
In a small bowl, soak raisins in sherry or rum. Set aside.
In a medium bowl, add peanut butter and mix well. If consistency is stiff, slightly warm up peanut butter in microwave or on stovetop.
Mix in remaining ingredients and combine. Chill in refrigerator for 15-20 minutes. Roll into balls (slightly smaller than walnut size).
Place remaining coconut in a small bowl. Dust balls with coconut to garnish. Store in refrigerator. Yield = 45 pieces
Complementary Wines: Edelweiss, Gewürztraminer: Late Harvest, Icewine/Eiswein, Icewine: Cabernet Franc, Icewine: Riesling
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