A naturally sweet dessert you can feel good about indulging in this holiday season. This date fudge is made with Medjool dates, nuts, and a bit of ghee.
What is Khajoor Ki Mithai?
This is an Indian sweet called khajoor ki mithai, a cardamom-spiced date fudge.
As someone who isn’t crazy about dates in their natural form, I assure you that they transform into something magical once you cook them down. Their natural sweetness concentrates, and the dates turn into this rich, caramel-like, soft, chewy candy.
The great thing about this mithai is that it just so happens to be a healthier dessert. There’s no need to add additional sweeteners as it’s already so sweet.
Unlike my Naturally Sweet “Ladoos,” which require some imagination, this khajoor ki mithai actually tastes like an authentic sweet you’d find in a mithai shop.
“Perfection! Homemade sweet for Diwali that doubles as an energy bite in the unlikely event you have leftovers.”
Tej
Why Make this Dessert in an Instant Pot?
I used to make this recipe on the stovetop. I actually first shared this post on my blog 7 years ago (in Dec. 2013). What you see here is an updated post with a video and instant pot directions, which is now my preferred way to make this dessert (you can still find my stovetop directions in the recipe card below).
Why do I prefer the instant pot? I’m sure the answer is obvious, but just in case: it’s because it’s so much easier to make this in an IP.
How to Make Khajoori Ki Mithai:
Add chopped dates to a bowl and top with ghee. Add water and a trivet to your IP, then put the bowl on top of the trivet. Pressure cook the dates.
Remove the bowl and use a fork to mash the dates. Add cardamom, nuts, and mix it all together.
Dump the date mixture out onto a silicone mat and roll it into a log (the silicone mat makes this step so easy).
Put the log in the fridge for a couple of hours (I keep it wrapped up in the silicone mat), remove, slice, and serve!
I suggest waiting to eat this mithai until it reaches room temperature, but it’s great cold too! Enjoy 🙂
Ingredients
- 1 pound Medjool dates pits removed, roughly chopped
- 2 tablespoons ghee
Add Later:
- ½ teaspoon freshly ground cardamom
- ÂĽ cup sliced almonds
- ÂĽ cup pistachios chopped
- ÂĽ cup cashews chopped
Instructions
Instant Pot Directions:
- Measure out 1 pound of dates. Remove and discard the pits and then roughly chop the dates.
- Pour 1 cup of water into the instant pot and place a trivet (the one that came with your pot) inside.
- Add the chopped dates to an oven-safe bowl and top with ghee. Place the bowl on top of the trivet.
- Secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.
- Quick-release pressure.
- Remove the bowl from the pot and, using a fork, mash the dates really well, until it looks like a thick paste.
- Add the cardamom, chopped pistachios, chopped cashews, sliced almonds, and mix well.Â
- Dump the date mixture out onto a silicone mat and then use the silicone mat to roll it into a log.
- Place in the fridge for 2 hours or until firm (I leave it on the silicone mat and put the whole thing in the fridge).
- Once firm, cut into ½ inch thick slices.
Stovetop Directions
- Add the chopped dates to a saucepan over medium heat along with ghee and cardamom. Sauté for 5 minutes, stirring the dates frequently so they do not burn.
- Reduce the heat to low, and stir until the mixture forms a paste (about 5 more minutes).
- Add all of the nuts and mix well. Turn off the heat.
- Once the mixture is cool enough to handle, roll it out on a silicone mat and place in the fridge for 2 hours or until firm.
- Once firm, cut into ½ inch thick slices.
Stovetop Directions from my original 2013 Recipe - this version called for a pistachio center:
- Add ÂĽ cup of chopped pistachios and 1 tablespoon of honey to a bowl and mix well. Set aside for now.
- Add the chopped dates to a saucepan over medium heat along with ghee and cardamom. SautĂ© for 5 minutes, stirring the dates frequently so they do not burn.Â
- Reduce the heat to low, and stir until the mixture forms a paste (about 5 more minutes).
- Add almond slices and cashews and mix well. Let this mixture cool to touch.
- Once you can handle the mixture, use a rolling pin to roll it out between two sheets of parchment paper.
- Place pistachio mixture in a row on top of the rolled out date sheet – and then use your fingers to roll it up into a log (like you would sushi).
- Roll the exterior of the log in finely shredded coconut flakes, cover in plastic wrap, and place in the fridge until firm (2 hours).
- Once firm, cut into slices. Serve at room temperature.
Here are older photos from the 2013 version:
Video
Notes
- For a variation/decoration, you can roll the log in finely shredded dehydrated coconut or roasted poppy seeds.
Stutee Khandelwal says
Hi Ashley,
My son loves these, so I need to make them! I have an ultra mini instant pot. Is the cooking time still the same in that as well? I had this question for your other recipes as well.
Thanks,
Stutee
Mrinal Dossal says
Love your recipes đź’• is there a way to make it nut free ??
Ashley - My Heart Beets says
Thanks, Mrinal! You can try subbing the nuts for different seeds! If you try, please let us know how it goes 🙂