Prassad – Coconut Balls

Karin Förg: Prassad is the classical Indian sweet, which is given to temple visitors as a sacred gift and can be compared with the Christian communion. It is served on special occasions, as a dessert at an Indian table or perhaps with the traditionally prepared Indian spiced tea Tschai …

Put the clarified butter in a saucepan and heat it. Pour in the cornmeal and brown it, stirring continuously, until it gives off a pleasant aroma. Remove the saucepan from the heat and add about 2/3 of the water, stirring continuously. Return the saucepan to the heat and cook gently over medium heat until the semolina has absorbed the water. Set the semolina aside to soak.

Let the dates bubble in the remaining water and swell on the off heat for about 10 min with the lid closed. Then grind the dates in a hand mixer.

Finely grind the almond kernels, crumble the honey marzipan and stir into the semolina with the dates.

Add the honey and spices when the mixture is just warm to the touch. Now mix well again and cool for another 10 minutes.

In the meantime, fill a dessert bowl with coconut flakes and have a plate ready.

Then, with wet hands, shape the semolina into 5 cm balls and roll them in coconut flakes one after the other. The semolina must still be a little soft,

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