Dates

Directions

1. First, select and clean the hemp seeds. ≈ 8 min
2. Next, return the hemp seeds to a dry pan over medium heat, and cook until they are lightly toasted. ⏱ ≈ 7 min
3. Toast the peanuts in a dry pan until they are lightly golden. ⏱ ≈ 7 min
4. You can then remove the peel if you wish. ≈ 3 min
5. In a saucepan, heat the sugar and water together. ⏱ ≈ 10 min
6. Gently stir to ensure the sugar is completely dissolved. ≈ 4 min
7. Once the sugar syrup starts to boil, add a pinch of salt and ground cinnamon. ⏱ ≈ 10 min
8. Once the seeds begin to stick together and form a mass, add a small amount to cold water. ≈ 3 min
9. If the soil is firm and resistant, then the seeds are ready. ≈ 3 min
10. Then, add fried puffed rice, chopped peanuts, and shredded coconut to the sugar syrup, and stir quickly. ⏱ ≈ 8 min
11. Once all the ingredients are well combined, add a small amount of ghee. ≈ 3 min
12. This will make the dough smoother and less sticky. ≈ 3 min
13. Turn off the heat and allow the mixture to cool slightly. ⏱ ≈ 20 min
14. However, it is important to prepare the meatballs before they are completely cooled. ≈ 10 min
15. Gently warm the ghee, then mix it with the other ingredients. ⏱ ≈ 10 min
16. Next, take small portions of the hot dough and shape them into round balls. ≈ 10 min
17. Once all the “moa” are ready, place them in a dry container and allow them to cool. ⏱ ≈ 20 min
18. Once they have cooled, they will become firmer and crispier. ⏱ ≈ 20 min