Authentic Dates and Nuts Log Recipe – Indian Sweet Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Dates and Nuts Log Recipe – Indian Sweet Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s both satisfying and relatively easy to make. This Dates and Nuts Log (or ‘Khajur Roll’ as some call it!) is exactly that. It’s a classic Indian sweet, perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. I first made this for Diwali a few years ago, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It requires minimal cooking, doesn’t need any fancy ingredients, and is naturally gluten-free! Plus, the combination of sweet dates and crunchy nuts is just divine. It’s a wonderful way to enjoy a traditional Indian flavour without spending hours in the kitchen. Honestly, it’s a little slice of happiness in every bite.

Ingredients

Here’s what you’ll need to create this delicious treat:

• 200 grams seedless dates
• 0.33 cup chopped nuts (cashews, melon seeds, pistachios, almonds) – about 50 grams
• 1 tablespoon ghee (about 15ml)
• 2 tablespoons poppy seeds (or desiccated coconut)

Ingredient Notes

Let’s talk ingredients for a sec! Using seedless dates is a game-changer – it makes the whole process so much smoother. Medjool dates are fantastic if you can find them, but any good quality seedless date will work beautifully.

As for the nuts, feel free to get creative! Traditionally, a mix of cashews, melon seeds (magaz), pistachios, and almonds is used. My grandmother always added a generous handful of almonds, believing they brought good luck! You can adjust the proportions to your liking, or use whatever you have on hand.

And finally, ghee! It adds a lovely richness and flavour that’s hard to beat. It’s a staple in Indian cooking for a reason.

Now, about the coating – poppy seeds (khus khus) are traditional, but if you’re not a fan, desiccated coconut works wonderfully too. Roasting the poppy seeds (optional) adds a lovely nutty aroma, but it’s totally up to you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the seedless dates into a coarse paste using a mixer. You don’t want it completely smooth, a little texture is nice.
2. If you’re using poppy seeds, dry roast them for about a minute in a dry pan. Keep a close eye, they burn easily! (You can skip this step or use coconut if you prefer).
3. Heat 1 teaspoon of ghee in a pan. Roast the chopped nuts for about a minute until they’re lightly golden and fragrant. Set them aside.
4. In the same pan, add the remaining 1 tablespoon of ghee and the date paste. Cook on medium heat for 3-4 minutes, stirring constantly, until it becomes soft and sticky.
5. Now, mix in the roasted nuts until they’re fully combined with the date mixture. Continue cooking for another 2 minutes, stirring, until the mixture is no longer sticky.
6. Let the mixture cool slightly. Once it’s cool enough to handle, knead it gently and shape it into a log.
7. Roll the log in the roasted poppy seeds (or desiccated coconut), ensuring it’s evenly coated.
8. Wrap the log in foil or plastic wrap and refrigerate for at least an hour. This helps it firm up and makes it easier to slice.
9. Finally, slice into rounds and enjoy!

Expert Tips

• Don’t overcook the date paste, or it will become too hard.
• If the mixture is too soft to shape, refrigerate it for a little longer.
• For easier slicing, use a sharp, warm knife.
• A little bit of patience goes a long way – don’t rush the cooling and firming up process.

Variations

This recipe is surprisingly versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the ghee with a plant-based butter. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: While traditionally mild, you can add a pinch of cardamom powder to the date mixture for a warm, aromatic flavour. My friend, Priya, swears by it!
• Festival Adaptations: This log is perfect for Diwali, Holi, or any celebratory occasion. You can even decorate it with silver leaf (varak) for a more festive look.

Serving Suggestions

These Date and Nut Logs are delicious on their own, but they also pair wonderfully with a glass of milk or a cup of masala chai. They’re a lovely addition to a festive platter or a simple afternoon snack.

Storage Instructions

Store the Date and Nut Log in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then foil.

FAQs

1. Can I use other types of nuts in this recipe?

Absolutely! Feel free to experiment with walnuts, pecans, or even macadamia nuts.

2. What is the purpose of roasting the poppy seeds?

Roasting the poppy seeds enhances their flavour and aroma. It also makes them a little crunchier.

3. Can this log be made ahead of time? How long will it keep?

Yes, you can definitely make it ahead of time! It will keep in the refrigerator for up to a week, or in the freezer for a month.

4. My date paste is too thick, what should I do?

Add a teaspoon of warm milk or water to the date paste and mix well. This should loosen it up.

5. Can I add any spices to enhance the flavour?

Definitely! Cardamom, nutmeg, or a pinch of saffron would all be lovely additions.

6. Is ghee essential, or can I substitute it with another fat?

While ghee adds a unique flavour, you can substitute it with butter or coconut oil if needed. However, the flavour profile will be slightly different.

Enjoy making (and eating!) this delightful Indian sweet. Let me know how it turns out for you in the comments below!