Yield: 70 balls
2 Tbs unsalted butter
5 oz marshmallows
1 Tbs cumin seed
1 tsp fennel seed
1 tsp black mustard seed
¾ tsp chile powder
¼ tsp ground turmeric
2 oz dried currants
½ tsp salt
1 tsp chopped curry leaf
3 cups puffed millet, preferably Arrowhead Mills brand
In a heavy-bottomed saucepan over medium-high heat, melt the butter. Add the marshmallows and lower the heat, stirring occasionally to keep them from burning.
When the marshmallows are halfway melted, add all the remaining ingredients except the puffed millet. Stir until the marshmallows finish melting and the mix becomes fragrant.
Remove from the heat, add the millet, and stir until the puffed grains are evenly coated with the spiced marshmallow mixture.
Transfer the millet to a large bowl and immediately begin forming very small balls, each approximently the size of a piece of popcorn. If the mixture is too sticky, dampening your hands with water will make it easier to work with. Let the balls sit, uncovered, for about 1 hour before serving.
