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Khajoor ki Mithai (Date Fudge)

khajoori ki mithai (date fudge)

Khajoor ki Mithai (Date Fudge)

5 from 9 reviews
Pin Recipe Print Recipe
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:

  • 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:

  • date and nut cookies

Video

Notes

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