AGAMEYA (HONEY FILLING)

3 tablespoons (42.5g) ghee or clarified butter

2 tablespoons (15g) all-purpose flour

1 cup (340g) honey

1 tablespoon (10g) toasted sesame seeds

1 cup (113g) coarsely chopped walnuts or favorite nut (optional)

In a small saucepan over medium-high heat, melt the ghee (or clarified butter). Add flour and cook, stirring constantly with a small whisk, until the mixture turns golden blonde in color.

Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until just thickened; 1 minute to 1 ½ minutes. I actually set the timer to 1 minute and 15 seconds but timing may vary. Test the consistency, by dropping a little bit of the mixture in cold water. It should hold its shape but remain soft and malleable; it should not stick to the teeth. (Do not overcook, or it will harden).

Remove saucepan from the heat and stir in the sesame seeds and nuts, if using.

Transfer agameya to a small bowl and allow to cool to room temperature.

Shape into small macadamia nut-sized balls. Keep in the fridge until ready to use.

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