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Instant Pot Khajoor ki Mithai (Date Fudge)

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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.

khajoori ki mithai (date fudge)

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.

khajoori ki mithai (date fudge)

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
khajoori ki mithai (date fudge)

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.

khajoori ki mithai (date fudge)

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!

khajoori ki mithai (date fudge)

I suggest waiting to eat this mithai until it reaches room temperature, but it’s great cold too! Enjoy 🙂

khajoori ki mithai (date fudge)

Khajoor ki Mithai (Date Fudge)

khajoori ki mithai (date fudge)

Khajoor ki Mithai (Date Fudge)

5 from 14 reviews
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Cuisine Indian

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. 
  • 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. SautĂ© 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. 
  • 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:

  • date and nut cookies

Video

Notes

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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khajoori ki mithai (date fudge)
khajoori ki mithai (date fudge)
khajoori ki mithai (date fudge)

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. dj says

    love making this but forgot how many people it serves? planning to make this for mothhers day lunch

    Reply

  3. Payal says

    Hi!

    This looks so good – thinking of making it for Diwali this year. I have one quick question – I use store bought ghee. Would I measure the ghee out of the bottle or melted? Thanks!

    Reply

  4. 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

    Reply

  10. Usha Gurumurthy says

    I made this dates desert for my son’s girlfriend who is lactose intolerant and it turned out perfect!

    Reply

  11. Divya says

    5 stars
    We always had this sweet a s a kid from a famous mithai store. Never imagined it would be so easy to make. Thanks Ashley for the easy recipe.

    Reply

  15. Nisha says

    5 stars
    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!

    Reply

  17. Sunitha says

    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.

    Reply

    • My Heart Beets says

      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!

      Reply

  21. saby says

    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

    Reply

  22. Bindu C says

    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…

    Reply

      • Bindu C. says

        5 stars
        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!

        Reply

      • Serena says

        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.

        Reply

  25. Sarah says

    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!

    Reply

  29. Anne says

    My husband loves pistachios, I love dates. What a great way to please two people (and get my husband eating paleo, too!)

    Reply

  30. Nicky says

    These look delicious. I love the pistachios and cardamom mixed in with the dates. The combination sounds amazing. Pinned for later

    Reply

  33. Jacqueline says

    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. 🙂

    Reply

      • Sameena says

        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

        Reply

        • My Heart Beets says

          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.

          Reply
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