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.
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.
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.
Here’s how it goes:
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 🙂
Khajoor ki Mithai (Date Fudge)
Cuisine: Indian
Print Recipe
Pin RecipeIngredients
- 1 pound Medjool dates, pits removed, roughly chopped
- 2 tablespoons ghee
Add Later:
- ½ teaspoon freshly ground cardamom
- ¼ cup sliced almonds
- ¼ cup pistachios, chopped
- ¼ 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.
- 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 ¼ 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. 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 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:
Notes
- For a variation/decoration, you can roll the log in finely shredded dehydrated coconut or roasted poppy seeds.
Hi,love this recipe! Could you use Cardamom powder instead of the pods and if so how much would I use ? Thank you so much. 🙂
Hi Jacqueline! Yes, you can definitely use powder 🙂 You can use 1/4 tsp – or more depending on how much you like cardamom 🙂
Hi
These look amazing!
Can the date & pistachio cookies be stored in the fridge?
How long can you keep them for? Wanted to make in advance as gifts for family.
Thanks
Hi Sameena! Yes, you can keep the cookies in the fridge. I’m not sure how long they’ll last… I’d say at least a week but truthfully every time I make these they are gone well before then.
Wow! This just looks so delicious. Amazing pics. Keep up the good work.
Yum. Can you use any other nuts instead of cashews? Thanks.
Louise, yes you can use any nut you’d like! 🙂
These look delicious. I love the pistachios and cardamom mixed in with the dates. The combination sounds amazing. Pinned for later
My husband loves pistachios, I love dates. What a great way to please two people (and get my husband eating paleo, too!)
Anne, that’s great! I hope you both love this cookie 🙂
These sound great for my Ramadan iftars…thank you!
Hi Ashley, is it 1/4 cup of Pistachios?
Hi Fiona, yes, it’s 1/4 cup – I’ve updated the post, thank you!
Is there a non-dairy substitute for the Ghee?
Lynne, you can use coconut oil. Let me know how this turns out for you 🙂
Could these be made without ghee or oil? I am wholefood plant based no oil.
Hi Ashley,
Would you suggest raw or toasted pistachios, almonds and cashews and salted or unsalted? I know raw unsalted is the healthy option but for a holiday treat I think toasted would be excellent. That said, I want to try out the recipe the traditional way!
Thanks!
Hi Sarah, either is fine 🙂 Let me know what you think when you try these!
Amazing! Now I want to impress others with this tasty treat. Your recipes are wonderful.
SO happy to hear that!! Thank you!!
Thank you for this recipe – made these for Diwali. They look so pretty and taste delicious.
So happy to hear that! Glad you liked them 🙂
We made these for New Year last year and celebrated New Years at noon! We went with Indian food and told the kids we were celebrating New Year on Delhi time. It was so much fun, and we put the kids to bed early and they started the new year rested:) I’m planned on making these and vacuum sealing them so that my sweet 2 year old can have “candy” in her stocking like her siblings. Thanks for the recipes, we haven’t made one of yours that we disliked.
Serena, I love that idea! New Year on Delhi time – so sweet!! I also love that you’re making these for your 2-year-old! 🙂
Hi Ashley,
Cant wait to try this recipe….but what happened to your other recipe with the pistachio/honey filling in the center of the date roll and coconut coating?… i was looking forward to making that version and the recipe seems to have been replaced by this one.
thx…
Hi Bindu, wow, I’m honored that you remember that! I’ve updated the directions to include that version 🙂
Thank you!!
This date nut roll was so good and super easy to make. I also made the kalakand and it came out perfect first time!! I made it twice after that with a few variations – one mango and one chocolate. My “go to” mithaai from now on. Thank you for your easy to follow recipes. Every recipe I have tried has turned out great!
★★★★★
That’s so nice to hear 🙂 Love that you made variations of the kalakand – those sound so great!
Hi Ashley,
Loved your recipe, looks simple and easy to make. is there any other way to roll it, I don’t have silicon mat
Thanks, Saby! You can use parchment paper – but a silicone mat makes it much easier in my opinion. Let me know how it goes 🙂
Hello, Is it ok to wait for natural release? Or do we have to do a quick release?
I think it’d be fine to do a natural release for this particular recipe but I’ve only tested it with quick release. Please let me know if you try NPR!
Do the nuts have to be roasted?
nope, they can be raw 🙂
Hi Ashley ,
Is it 15 mins pressure cook mode ? Bit confused as on stove mode it says just 5-10 mis .
Hi Smitha, yes it’s pressure cook mode, or manual mode, depending on the model of your IP. The instant pot method is easier because you don’t have to stand by the stovetop to stir. Hope that helps!
Hello Ashley,
Do I need to use Mejdool days? Would noon dates work too? I have a whole bag lying around at home, hence the question.
Hi Sunitha, I’ve only tested the recipe with Medjool so I’m not sure. If you experiment, please let us know how it goes!
Thank you Ashley for this great recipe. It was so easy and quick. I used regular dates and came out good.
★★★★★
Asha, I’m so glad you liked it! Thank you for letting me know how it turned out for you 🙂
Hi Ashley! I made your Khajoor ki mitai today and even after keeping the roll in the fridge for few hours it still feels sticky. Do you have any recommendation on how to fix this?
Hi Renuka, if the outside feels sticky to you I’d suggest rolling it in crushed nuts or coconut – let me know if that helps 🙂
I used figs instead of dates ! Followed the same recipe, i must say one of the easiest recipe i ever tried
For fig/dates and dry fruits sweet, you are genius thank you for all your efforts and providing such a easy way!
★★★★★
Hi Nisha, great to know it worked well with figs, thank you for sharing that with us! And thank you for the kind words 🙂
Hi Ashley,
How many pieces does this yield?
Hi Anu, around 18 pieces 🙂 I’ll update the recipe card – thanks for asking!
Can you use date sugar which is dried and powdered dates I think. If yes, how to adjust other ingredients?
Hi Radha, I haven’t tried it this way and I don’t think that’ll work with this method, maybe a different method? If you experiment, please let us know how it goes!