Wednesday, December 28, 2011

Pseudo-Ladoo: "Figgy Pudding" (type) Bites

Assortment of "ladoos" and "pedas" I crafted
during holiday season 2011.
Note: I put quotes around ladoos and pedas, because
some foodie-purists might believe my ladoos or pedas
aren't "true" ladoos or pedas.
Those folks can go eat a bag of dicks--
Complain all you want, but my balls are tasty,
and that just means more ladoos and pedas
for the rest of us!

Without a doubt one of the easiest, no cook type confections to make. I did make a chocolate/coconut/date ladoo, too, but I'm too lazy to type out that recipe just yet. And I have made a date/coconut ladoo which is more traditional (using Jaggery and a smidge of rosewater and cardamom, and firming it up with ground almond meal instead of crushed cookies).


1 lb figs, minced
1/2 C Craisins, minced
1/2 C Candied orange peel, minced
1 tsp Toasted white poppy seeds
1 heaping tsp Ginger spread (By the Ginger People) Or substitute 1/4 C minced candied ginger
2-3 Tablespoons of Rum or Whisky
1/2 C chopped pistachios, walnuts or pecans
1 Bag Trader Joes Gluten Free Ginger Snaps (seriously, they are delicious), pulverized*
1-2 cups of either pulverized graham crackers or Nilla wafer cookies (OR, an additional pulverized bag of Trader Joes Gluten Free Ginger Snaps--they truly ARE awesome)
1-2 Tablespoons honey

Note: Trader Joes GF gingersnaps are made with chickpea flour, which in Indian terms is aka "besan." Which, IMHO, brings these closer to a true ladoo, tho the inclusion of rum or whisky diverges from a traditional ladoo...But I digress...


In a big bowl put figs, Craisins, orange peel, ginger spread, and honey.

Add in rum or whisky one tablespoon at a time to moisten.

Reserve last tablespoon just in case you need it later. Soak for 20 minutes then
moosh (YES, "moosh." I'm very technical.) it all down so everything gets blended.

In a big zip lock bag, crush ginger snaps. Mix entire bag of crushed ginger snaps
in w/the wet ingredients, adding poppy seeds and chopped nuts. Mix and knead well. Let sit (I was lazy and let it sit overnight, at room temp--I think it makes them better as a result, actually!)

When ready to form into balls, scoop out a little less than a tablespoon at a time.
Spritz hand with Pam. Squeeze and moosh it, then roll it into a firm ball. Roll ball
in pulverized graham crackers or Nilla wafers.

Nets 2 dozen, roughly, depending on the size of your balls. (Hehehe, I said "balls.")

Best results: Keep refrigerated if planning on making big batches to keep on hand thru holiday season.

Can be kept at room temp/ambient temps, but for a shorter period of time. Keep in air tight container.

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