1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

• Gather all the ingredients at one place. Pit the dates, remove and discard the seeds.

Cooking:

• Put a frying pan on stove top over medium flame. Add the pumpkin seeds.

  Dry roast by stirring continuously until the seeds give a pop up sound.

  Remove the seeds into a separate plate.
• Place the pan back on stove. Add all the sesame seeds.

  Fry them by stirring continuously until the seeds release pleasant aroma (or) they start popping up.

  Immediately switch the flame off. Remove the seeds onto a separate plate.

Grinding:

• Once cooled, take the roasted pumpkin seeds into a food processor / spice grinder. Grind them coarsely and transfer into a mixing bowl.

  Leave few tablespoons of the roasted sesame seeds aside, but grind the rest of them coarsely.

  Take the powdered pumpkin seeds and powdered sesame seeds into a mixing bowl.
• In the same way, take the pitted dates into the processor/grinder, grind without adding water.

  Leave two tablespoons of powdered sesame seeds and powdered pumpkin seeds aside.

  Into the dates mix, add the rest of the powdered sesame seeds and powdered pumpkin seeds.

  Just a give a pulse in the processor so that everything is mixed well.
• Put the frying pan back on the stove top over medium flame. Add the coconut oil / ghee. Let it melt.

  Switch the flame off. Add the dates - seeds mix to the pan.

  Now, add the elaichi / cardamom powder then, mix everything well.

Rolling:

• Wet your hands with few drops of oil/ghee. Make small balls out of the dates mix.

  Roll them into perfect balls.
• Add the sesame seeds (which we kept aside) to the left over sesame - pumpkin seeds powder.

  Coat each ball with this powdered mix. This is an optional step. Done!