Friday, September 28, 2012

Bibi's Krispy Balls, A Gluten Free Holiday Treat

   A couple of weeks ago after seeing Marocmama's amazing recipe for Indian Spiced Krispies, I decided to try my own twist on this classic recipe. Around that time I heard from my friend Bibi in Nepal. I love getting recipes from her because she whips up the coolest stuff, much of it gluten free! After seeing the recipes on Marocmamas site and here at The Colors of Indian Cooking, Bibi mentioned she had a couple more twists to the tale. She sent me her recipe for Holiday Balls. Yeah, I know, I know. Anyone who's seen Saturday Night Live over the past couple of decades is familiar with Holiday Balls

   But Schwetty Balls  and Alec Baldwin aside, I think Bibis' Krispy Balls have them beat by a mile. This recipe is something that Bibi makes for the Festival of Eid-ul-Fitr when the fasting of Ramadan is broken, and they're definitely the perfect sweet treat to celebrate any holiday with. My family is going to be seeing a lot of these balls come Halloween, Thanksgiving, Channuka and  Christmas. Did I also mention they're fast and easy to make and they're made with Rice Krispies, either regular or gluten free? Something new, and yet totally old school. So here, courtesy of Bibi, is the recipe.

Bibi's Krispy Balls

Here's What You Need:

2 eggs beaten
3 cups of Rice Krispies cereal, regular or Gluten Free
1 cup of finely chopped dates
1 Tbs of butter or ghee
1/2 tsp of ground cardamom
1 tsp of vanilla 
1 cup of sugar
1 cup of dried grated unsweetened coconut
waxed paper

Here's What To Do:

Pour the Rice Krispies into a heat-proof bowl and set them aside.

In a pot or skillet, melt the butter or ghee.
When it's warm, add in the chopped dates, sugar, vanilla, cardamom, and beaten eggs.

Stir continuously on a medium heat. You don't want this stuff to get too hot or over done as it will then stiffen and crumble.
What you're looking for is a smooth, thick, creamy texture.
Bring the mixture to a light boil and let it bubble for 3 minutes still stirring constantly.
After 3 minutes of cooking, pour the mixture into the Rice Krispies.

 Mix them together with either a wooden or Teflon spoon.

Let the mixture cool for about 10 minutes, or until you are able to handle it comfortably.
Grease your hands lightly with butter (these little suckers are sticky) and scoop Tablesoon sized balls out of the mixture. Roll them between your hands.

Set them onto a cookie sheet covered in wax paper to cool further. 

When they've cooled, roll them in the dried coconut, and you're good to go.

   To store them, keep them in an airtight container, no need to refrigerate. Bibi says that they ought to keep fresh a couple of days, but they never last that long at her house and once you've tasted one you'll understand why.  I want to thank Bibi for sharing this wonderful recipe. She also sent me another for Gulab Jamun which ought to be coming up soon, pants permiitting.

 Coming up next, I've got a Holiday  Recipe Contest to share with you, and some new treats including a gluten free mango saffron cheesecake. Follow along on Twiitter @kathygori


  1. What wonderful sweet desserts this - love the crunch.

  2. Kathy,
    So glad you enjoyed these!
    Wow, I didn't even think of the 'gluten free' possibilities.



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