Quinoa Mukhwas Balls

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Refreshing mouth freshener balls made with toasted quinoa, fennel, dates, coconut and gulkand. The perfect little treat to enjoy after your meals.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: balls

To a pan on medium heat, add ½ cup quinoa (raw). Toast in, stirring constantly for around 6 to 7 minutes until you get a nutty smell. Some quinoa will also pop at this point. Remove it on a plate.
To the same pan, now add ¼ cup fennel seeds, stir and toast them for around 2 to 3 minutes until fragrant. Remove them on the same plate.
On the same plate, now gather all the other ingredients- 1 tablespoon candied fennel, ½ cup coconut flakes, 2 tablespoons gulkand and 5-6 dates (chopped). Add everything to a food processor and pulse until everything comes together.
Transfer the sticky dough to a plate and grease your hands with lightly with oil. Take small portion of the dough and then roll it between your palms to form a ball. Roll the balls into desiccated coconut powder. Make all quinoa mukhwas balls similarly.
Store them in an airtight container for 2-3 days at room temperature.

I have used 2 different types of coconut in the recipe- the coconut flakes and desiccated coconut powder for rolling. If you cannot find coconut flakes, you can simply use desiccated coconut powder at both places.