Recipe by Jean Pereira
100 ml dark rum 5 tbsp raisins
1/2 cup unsweetened cocoa powder
400 gms cookies/wafer
1 tsp vanilla essence
200 gms condensed milk
1/2 cup unsweetened cocoa powder
400 gms cookies/wafer
1 tsp vanilla essence
200 gms condensed milk
2 tsp honey 
For the coating
icing sugar
unsalted sunflower seeds
unsalted pumpkin seeds
unsweetened cocoa powder crushed cookies/wafers
Steps:
Steps:
- Soak the raisins in rum and keep aside.
- Add the cookies/wafers in a ziploc bag and crush them.
- Keep the coating ready in separate bowls/plates to roll the rum balls in.
- In a large mixing bowl, add the crushed cookies, the condensed milk, 1/4 cup cocoa powder, honey, vanilla essence and combine.
- Add the rum + soaked raisins and mix well.
- Add the remaining cocoa powder and mix together.
- Using clean, dry hands, shape the mixture in to balls. (If you are unable to shape the balls, you can add a bit more crushed cookies or cocoa powder or refrigerate for a while)
- Roll the rum balls in your preferred coating.
- Refrigerate for at least 6-8 hours in an airtight container.
- ENJOY!
