Kodo Millet, Date and Pistachio Balls

Ingredients

• kodo millet (enough to give 170 g once cooked; the source uses a cooked mix of kodo and finger millet; see adapted)
• water (3 times the millet's volume, for cooking it soft (the book's 1:3 guideline))
• Medjool dates — 175 g (pitted)
• pistachios — 50 g (plus extra, chopped, for rolling)
• rose water — 1 tsp
• dried rose petals — 1 tbsp (plus extra for rolling)

Method

1. Rinse the kodo millet until the water runs clear. Put it in a pot with three times its volume of water and bring to the boil.
2. Turn the heat down, cover and simmer until soft and the water is taken up, usually 15 to 30 minutes. Cool, then weigh out 170 g of the cooked millet.
3. Put the cooked millet, dates, pistachios, rose water and rose petals in a food processor.
4. Pulse until the mixture clumps together.
5. Roll it into 8-10 balls.
6. Roll some balls in chopped pistachios and the rest in dried rose petals.
7. Refrigerate if you are not eating them straight away, so they stay firm.