With just a little time left in the day to prepare snacks for Bhagavada-gita class, I whipped up a batch of sweetballs with the ingredients on hand. They took 15 minutes to make, from start to finish. We all agreed they were some of the best sweetballs we could remember enjoying. We named them in honor of the battlefield, because they're just "the bomb"!
1 cup Almonds
1 cup Pistachios
1 cup Macadamia nuts
1-1/4 cups confectioner's sugar (powdered)
1 teaspoon Ghee
4 ozs. Cream cheese
Few drops Almond essence
Finely grind the Almonds, Pistachios and Macadamia nuts, keeping the Pistachios setparate. Put Almonds and Macadamia's in a non-stick pan with 1-1/4 cups confectioner's sugar and mix in the ghee. Cook on medium heat, stirring constantly, for about 5 to 7 minutes. The macadamia's will brown very easily, which is fine. Just don't let them blacken.
Remove from heat and let cool. Mix thoroughly with 4 ozs. of chilled creamed cheese. Add several drops of almond essence. Roll the balls in finely ground pistachios and put them in bon bon cups or on a serving tray. Offer and enjoy!