Protein "Mithai" Bliss Balls
No-bake protein bliss balls with dates, figs, roasted nuts, makhana, seeds, plant protein powder, cardamom, dried rose petals, and pistachio. Naturally sweetened for Rakhi gift boxes and everyday snacks.
Equipment
- Heavy pan or kadhai
- Food processor or mixer jar
- Mixing bowl
- Parchment paper
Ingredients
Dry fruits (binder)
- 1 1/2 cups soft pitted dates (khajur) packed, about 220 to 250 g
- 4-5 dried figs (anjeer) chopped, about 40 to 50 g
Nuts and crunch
- 1/2 cup almonds (badam)
- 1/2 cup cashews (kaju)
- 1/3 cup pistachios (pista) plus 2 tablespoons finely chopped for rolling
- 1/3 cup peanuts (singdana) roasted or raw
- 1 cup roasted fox nuts (makhana)
- 2 tablespoons white sesame seeds (til)
- 1/4 cup mixed seeds pumpkin, melon, or sunflower
Flavor and bind
- 1-2 tablespoons ghee start with 1 tablespoon; add more if the mix is dry
- 1 teaspoon green cardamom powder (elaichi)
- 1 1/2-2 tablespoons dried rose petals lightly crushed
- 1/3 cup plant protein powder vanilla or unflavored
- pinch salt
Optional finish
- 1/2 teaspoon rose water only if your rose petals are mild
- crushed pistachio and rose petals for rolling
Instructions
Roast the nuts and seeds
- Warm the pan on medium-low. Add almonds, cashews, and pistachios. Dry-roast 3 to 4 minutes, stirring, until fragrant and lightly colored. Tip into a bowl.
- In the same pan, roast peanuts 2 to 3 minutes. Add sesame seeds and mixed seeds for the last minute until the sesame smells toasty. Add to the nut bowl.
- Roast the makhana 2 to 3 minutes until crisp. Cool everything for a few minutes so the grind stays coarse, not oily paste.
Soften the dates and figs
- If the dates feel firm, soak them in warm water 10 minutes, then drain and pat dry. Chop figs.
- Add 1 tablespoon ghee to the pan on low heat. Add dates and figs. Stir and mash 2 to 3 minutes until soft, sticky, and pliable. Turn off the heat.
Grind and mix
- Pulse the cooled nuts, seeds, and makhana in a food processor to a coarse crumb. You want small bits for crunch, not a fine flour.
- Add the warm date-fig mixture, cardamom, crushed dried rose petals, plant protein powder, and a pinch of salt. Pulse in short bursts until the mixture clumps when pressed. Scrape the sides as needed.
- Taste. If you want a stronger floral note, add the optional rose water and pulse once more. If the mix is too dry to hold, add the remaining 1 tablespoon ghee (or 1 soft date) and pulse again.
Roll the bliss balls
- Scoop about 1 heaping tablespoon of mixture. Roll between lightly greased palms into smooth balls. If the mix is warm and sticky, chill the bowl 15 to 20 minutes first.
- Roll each ball in finely chopped pistachio and a pinch of crushed rose petals. Set on parchment.
- Chill 20 minutes to firm for gift boxes, or serve once cool. Store airtight in the fridge.
Notes
Protein powder: Vanilla plant protein keeps the mithai flavor clean. Unflavored works too. Start with 1/3 cup; too much powder makes the balls chalky and dry.
Rose petals: Use culinary dried rose, crushed between your fingers. Skip rose water if the petals already smell strong.
Bars instead of balls: Press the same mix into a parchment-lined tray, chill, and cut into bars if you prefer the original bar shape.
Vegan swap: Use coconut oil instead of ghee.
Storage: Airtight in the fridge up to 10 days, or freeze up to 1 month. Thaw in the fridge before gifting so the texture softens.
Tried this recipe?Let us know how it was!