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khajoori ki mithai (date fudge)

Khajoor ki Mithai (Date Fudge)


  • Cuisine: Indian

Ingredients

  • 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:

  1. Measure out 1 pound of dates. Remove and discard the pits and then roughly chop the dates.
  2. Pour 1 cup of water into the instant pot and place a trivet (the one that came with your pot) inside.
  3. Add the chopped dates to an oven-safe bowl and top with ghee. Place the bowl on top of the trivet.
  4. Secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.
  5. Quick-release pressure.
  6. Remove the bowl from the pot and, using a fork, mash the dates really well, until it looks like a thick paste.
  7. Add the cardamom, chopped pistachios, chopped cashews, sliced almonds, and mix well. 
  8. Dump the date mixture out onto a silicone mat and then use the silicone mat to roll it into a log.
  9. 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).
  10. Once firm, cut into ½ inch thick slices.

Stovetop Directions

  1. 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.
  2. Reduce the heat to low, and stir until the mixture forms a paste (about 5 more minutes).
  3. Add all of the nuts and mix well. Turn off the heat.
  4. 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.
  5. Once firm, cut into ½ inch thick slices.

Stovetop Directions from my original 2013 Recipe – this version called for a pistachio center:

  1. Add ¼ cup of chopped pistachios and 1 tablespoon of honey to a bowl and mix well. Set aside for now.
  2. 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. 
  3. Reduce the heat to low, and stir until the mixture forms a paste (about 5 more minutes).
  4. Add almond slices and cashews and mix well. Let this mixture cool to touch.
  5. Once you can handle the mixture, use a rolling pin to roll it out between two sheets of parchment paper.
  6. 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).
  7. Roll the exterior of the log in finely shredded coconut flakes, cover in plastic wrap, and place in the fridge until firm (2 hours).
  8. Once firm, cut into slices. Serve at room temperature.

Here are older photos from the 2013 version:date and nut cookie by myheartbeets.com

date and nut cookies

Notes