Pistachio and millets bliss balls

Desserts

23/10/2023

Ingredients

170 g cooked millets (a mix of kodo millet and finger millet)

175 g pitted Medjool dates

50 g pistachios

1 tsp rose water

1 tbsp dried rose petals

for garnish: additional dried rose petals and chopped pistachios

Preparation

In a food processor, combine all the ingredients.

Process the mixture until it forms a clumpy texture.

Take the mixture and roll it into 8–10 balls. Set them aside.

Roll some of the balls in chopped pistachios and others in dried rose petals.

If you plan to consume the balls later, refrigerate them to keep them firm.

About the chef

Shridula Chatterjee

India

Born and raised in New Delhi, India, Shridula’s lifelong passion for food was cultivated through diverse culinary experiences. Her love for cooking flourished during her culinary studies at the Delhi Institute of Hotel Management and Ecole Hotelier Lavasa, India. With training from the Oberoi group of hotels and collaborations with esteemed chefs, she now leads the kitchen at restaurant Mezze Mambo in Delhi. Chef Shridula is associated with the Chef’s Manifesto Forum and is a certified Future Food and Climate Shaper by the Future Food Institute. Shridula promotes millets, celebrating their cultural significance, versatility and flavour.