These are bite sized sweet treats with an Indian flavour. These are made with condensed coconut milk, McVitie's Digestive biscuits, dessicated coconut and cardamom.
Freshly powdered cardamom is added with a pinch of pink Himalayan salt to the condensed milk, dessicated coconut and biscuits and this is processed until a dough forms. The dough is then portioned into small balls and rolled in dessicated coconut.
This dish was created when we had a potluck at work and everyone was asked to bring a dish traditional to their culture. While I like Indian sweets, most are too sugary sweet for my liking and I can only have a small portion. I also wanted to make something that did not contain dairy as many of my colleagues were lactose intolerant.
I was inspired by coconut laddoos (a laddoo is a traditional Indian spherical sweet, and there are as many variations as there are grandmothers!) that my own grandmother used to make for me when I was a child. They definitely are nostalgic for me and this is how this version of my Coconut Bliss Balls came into being. They are just the right size for you to pop a couple in your mouth to satiate a sweet craving after a meal or even as a little accompaniment to your evening cuppa.
Each serving comes with approx 15 Bliss Balls.
Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Reheating: Although these don't need heating you can heat these in the microwave from frozen in 10 second intervals until they are no longer frozen. These can be enjoyed cool, at room temperature or slightly warm.
About your cook, Rekha
Looking back on my life, it is very easy to see that I come from a family of food enthusiasts, every celebration, special occasion or cultural festival revolved around food. Growing up in Kerala, in the south of India, I was surrounded by native abundance and women who knew how to turn this abundance into delectable dishes.
I have spent many hours watching my grandmother and mother create dishes with no recipes, but grounded in an understanding of flavours, spices and adjusting as they went. And as the number of years lived away from family rack up, food has become a way to stay connected to my sense of home, which is often a feeling rather than a particular recipe.
Having lived in many parts of the world, I have been introduced to so much variety! I cook food from all over India, along with dishes that are all my own, shaped by my culinary adventures across different cuisines. My cooking style is probably best described as a melting pot of flavour and comfort. While she is not a chef, I love Padma Lakshmi's cooking philosophy, which is experimenting with flavours and cooking with love.
Cooking to me is a way of grounding myself, of being immersed in the act of creating something wonderful from raw ingredients. It is the joy in the aroma wafting from the perfect blending of a medley of spices and the little jig you're forced to perform as you take your first bite. My grandmother and mother showed all who ate their food how much love they cooked it with, and I am humbly attempting to carry this tradition forward.
I am a trained architect who has now moved on to graphic design and illustration.
The idea of providing home cooked meals to those beyond my home has intrigued me for quite a while, but I did not know how to make the leap. Then along came FoodSt and showed me how!