We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the walnuts until fragrant.
Brown the butter until it has a nutty aroma.
Mix the flour and icing sugar with the browned butter to make the flour mixture.
Remove the pits from the dates, then stuff them with the roasted walnuts and set aside.
Layer the ground pistachios into your tray first, then add the cinnamon and cardamom.
Add a tbsp of the flour mixture, then press in the stuffed dates, pressing them in tightly.
Set in the fridge for 2 hours until firm.
Once set, remove from the tray and serve with coffee.
Want to keep this recipe for later? We can email it to you!
Press the stuffed dates in tightly so the dessert holds together.
Chill for 2 hours before turning out of the tray.
Can I use a different type of date?
Medjool dates are recommended for their size and sweetness, but other dates can be used if necessary.
How do I know when the butter is browned?
The butter is browned when it has a nutty aroma and a golden brown color.
Can I substitute the walnuts?
Yes, you can use almonds or pecans as a substitute for walnuts.
How should I store the Ranginak?
Store in an airtight container in the fridge for up to a week.
Is it necessary to chill the dessert?
Yes, chilling helps the dessert to set and hold its shape.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
