Ingredients
1 cup dried figs
1 cup Dates, seedless preferred
1/4 cup chopped almonds
1/4 cup chopped cashewnuts
1/4 cup desiccated coconut
1/4 cup Ghee/Clarified butter
Method
Sources
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
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Soak Figs in Hot water for 5 minutes. Drain. Take it along with dates in a blender/mixer and blend smooth. In a heavy bottom add 2 tbsp of ghee. add the chopped nuts and toast. When they start changing color, add the ground figs and dates paste to it and mix well. Let this mixture cook in a slow flame. Keep Stirring to avoid burning. Do not be tempted to increase the flame.
After 10 minutes,the mixture will start following the ladle as you mix. add the remaining 2 tbsp ghee and desiccated coconut and keep stirring. When it comes together as single mass take it off the flame let it cool in the pan itself. when it is warm enough to touch, make ping-pong sized balls out of it. Store them in an air-tight container in the fridge. If you want to make it even pretty, roll the balls in a bed of chopped pistachios/cocoa/roasted coconut. If you prefer them as bars, then pour the cooked mass on to a parchment laid tray, make marks for cutting. Let it sit in the refrigerator for an hour, cut them into squares and store.