Prep the Dates: Begin by carefully removing the pits from the dates. Replace each pit with a walnut piece, gently pressing it to secure it inside the date. This step infuses the soft, sweet dates with a nutty, crunchy texture.
Toast the Flour: Heat a pan over medium heat and pour in the whole wheat flour. Stir continuously, allowing the flour to toast evenly until it achieves a golden brown hue.
Combine Wet Ingredients: Once the flour is toasted, reduce the heat and blend in the oil and butter, stirring until the mixture is smooth.
Add Spices and Sugar: Remove the pan from the heat. Mix in the powdered sugar, cinnamon, and cardamom, ensuring the spices are evenly distributed throughout the flour and oil mixture.
Assemble the Ranginak: Coat each walnut-stuffed date with the spiced flour mixture, ensuring a generous, even coating. The flour mixture should cling to the dates, forming a delightful crust.
Final Touches: Arrange the coated dates on a serving platter. Sprinkle a bit more cinnamon over the top for added aroma and flavour, then garnish with crushed pistachios, adding a pop of colour and a hint of crunch.
Serve and Enjoy: Present your Ranginak as a festive and flavourful treat. It's not just a dish but a celebration of tradition and nutrition, perfect for sharing with loved ones. Nooshe jaan – may every bite bring joy and health!
Notes
This recipe not only offers a delectable treat but also a connection to cultural heritage, perfect for Ramadan or any special occasion.