It’s that time of the evening when the chai is ready and the sweet craving hits. Instead of reaching for the biscuit tin, how about something you can make in twenty minutes, with no sugar, no jaggery, no flour and no oven? These soft pumpkin balls get all their sweetness from dates, and the pumpkin gives them a lovely, moist, almost halwa-like texture. A pinch of cinnamon and cardamom makes the kitchen smell wonderful. They’re also a good way to use up that leftover chunk of kaddu. Here’s how to make them step by step.
Gather your ingredients
You don’t need much for around a dozen balls. Take half a cup of cooked, mashed pumpkin (kaddu), about ten to twelve soft pitted dates, one cup of oats, and a quarter cup of chopped almonds or cashews. For flavour, add half a teaspoon of cinnamon, a pinch of cardamom powder and a pinch of salt. Keep a few tablespoons of desiccated coconut or pumpkin seeds aside for rolling. If your dates are dry, soak them in warm water for ten minutes, then drain.
Cook the pumpkin down
This is the step that makes or breaks the balls. Cut the pumpkin into chunks, then steam or roast them until soft and mash them well. Now cook the mash in a pan over low heat for five to seven minutes, stirring often, until it thickens and most of the moisture dries off. Let it cool completely. Wet pumpkin makes sticky, mushy balls that won’t hold their shape, so take your time here. A thick, almost paste-like mash is exactly what you want.
Blend the dates and mix everything together
Pulse the dates in a mixer or food processor until they turn into a sticky ball. Add the cooled pumpkin, oats, chopped nuts and spices, and pulse a few times until the mixture is thick and scoopable. It shouldn’t be completely smooth, as little bits of oats and nuts give it a nice bite. If it feels too sticky, add a spoonful more of oats. If it looks dry and crumbly, add one more date, or a teaspoon of water.
Roll and chill
Take a spoonful of the mixture and roll it between your palms into a small ball. Damp hands help if it sticks. Roll each ball in desiccated coconut or crushed pumpkin seeds for a pretty finish, and place them on a plate. Pop the plate into the fridge for thirty minutes to an hour, because chilling firms them up and brings out the flavour. If you’re making them for guests, you can press a tiny almond flake on top of each one.
Store them well
Keep the pumpkin balls in an airtight container in the fridge, where they’ll stay fresh for about a week. They soften quickly in warm weather, so don’t leave them out for too long. If you’ve made a big batch, freeze some and thaw them in the fridge when you want one. To switch things up, try adding a teaspoon of ghee, a pinch of nutmeg, or a few raisins to the mixture.Remember that “no added sugar” doesn’t mean “no sugar”, since dates are naturally sweet, so it’s best to enjoy these in moderation. But as a quick, homemade fix for a sweet craving, you can’t go wrong with a snack that’s this easy, wholesome and made with things already in your kitchen.
Disclaimer:
This article is intended for general informational purposes only and is not a substitute for professional dietary advice. Dates and pumpkin contain natural sugars, so people with diabetes or other dietary restrictions should consult a doctor or dietitian before making these a regular snack. Check the ingredients for nut allergies, and store the balls in the fridge to keep them fresh.
