Ranginak — date and walnut squares
Dates and walnuts between layers of flour toasted in ghee, scented with cinnamon and cardamom.
Active time40 min
Cooking20 min
Total3 hResting : 2 h
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Ingredients
- 250 g ghee (clarified butter)
- 1 tsp ground cinnamon
- 125 g walnut kernels
- 500 g soft pitted dates
- 500 g plain wheat flour
- 1 tsp unsalted shelled pistachios
- 125 g icing sugar
- ½ tsp ground cardamom
Preparation
Warm the ghee in a large saucepan over medium-low heat. Add the flour and stir constantly for about 20 minutes, until evenly golden and nutty-smelling. Remove from the heat and let cool slightly while preparing the filling.
250 g ghee (clarified butter)500 g plain wheat flour- saucepan
- spatula
Mix the icing sugar, cinnamon and cardamom, then stir into the warm flour mixture. Check the dates for any remaining stones. Chop the walnuts and pistachios separately.
1 tsp ground cinnamon125 g walnut kernels500 g soft pitted dates1 tsp unsalted shelled pistachios125 g icing sugar½ tsp ground cardamom- bowl
- spoon
- knife
- chopping board
Press half the flour mixture into a shallow serving dish with the back of a spoon. Arrange the dates on top, followed by the walnuts. Cover with the remaining mixture and smooth. Scatter with pistachios. Cover and leave to firm up for about 2 h, until it cuts neatly into squares.
- serving dish
- spoon
- knife
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration