Ranginak
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 696
- Total Fat
- 31
- Saturated Fat
- 11
- Carbohydrates
- 109
- Dietary Fiber
- 10
- Sugar
- 80
- Protein
- 7
- Cholesterol
- 41
- Sodium
- 4
- Total: 30 min
- Active: 20 min
Ingredients
30 Medjool dates
1 cup shelled walnut halves and quarters
1 stick (8 tablespoons) unsalted butter
2 tablespoons vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
Ground pistachios, for topping
Unsweetened shredded coconut, for topping, optional
Edible rose petals, for topping, optional
Directions
- Pit the dates using a small knife, making sure to keep each date in one piece. Stuff the dates with the walnuts, then arrange them on a platter in a single layer.
- Melt the butter in a medium nonstick skillet over medium heat and add the vegetable oil. Add the flour and stir to combine. Cook the flour mixture, stirring constantly, until it’s deep golden brown, smells nutty and has thickened slightly, about 15 minutes. Be careful not to overcook as it can burn and become bitter rather quickly.
- Carefully spoon the hot batter over the dates and sprinkle with the cinnamon. Let sit for 10 minutes. Top with ground pistachios. Sprinkle with shredded coconut or rose petals, if using. Serve warm.
Cook’s Note
Store any leftovers in an airtight container and refrigerate up to 1 week. Warm in a microwave 30 seconds to 1 minute before serving.