Ranginak – Persian Date Dessert رنگینک خرما is a Persian date dessert that is also known as Ranginak-e Khorma or Halva-ye Khoshk. It is a sweet and delicious specialty from the southern region of Iran, particularly popular in the regions of Bushehr and the provinces of Fars, Kerman, Hormozgan, and Khuzestan where date palm plantations are abundant. As Dates play a significant role in the cuisine of these regions, whether for dishes, desserts, or sweets.
To make Ranginak, Medjool dates and walnuts are used and coated with a fragrant mixture of flour, cardamom, butter, powdered sugar, and vegetable oil to achieve a delicate and lightly crispy outer layer. The dessert is then generously sprinkled with ground pistachios, which adds extra crunch and a beautiful green color to the dessert. Every bite of Ranginak is a flavor explosion. Sweet, sticky date meets crunchy nuts and aromatic spices, making it a heavenly treat!
Watch my perparation video on Instagram
RANGINAK- PERSIAN DATE DESSERT رنگینک خرما
Ranginak is a traditional Persian dessert served on special occasions such as weddings, celebrations, and religious festivals to express joy and gratitude. Especially during the blessed month of Ramadan, ranginak is served at iftar to replace the sugar loss due to fasting and to reactivate the digestive system.
RANGINAK PREPARATION METHODS
Preparing Ranginak is a simple process that doesn’t require baking. First, fill the dates with walnuts and arrange them in a circular pattern on a beautiful plate. Roast the flour until it becomes fragrant and light brown. Then, add the oil and butter. Once the flour turns to an amber color, pour it over the dates. Some people add ground ginger, cinnamon, or cardamom to enhance the flavor. In some variations, the dates are shaped into a paste and then placed in a mold.
Make this dessert gluten-free by using chickpea flour instead of wheat flour. For a vegan version of ranginak, substitute vegetable oil, such as coconut oil, instead of butter. This version is just as delicious and suits all diets. Ranginak is served with a variety of toppings, such as shredded coconut, slivered almonds, sesame seeds, and lots more. Customize this dessert according to preference and occasion. There are no limits to your fantasy.
TOASTED FLOUR
Have you ever come across roasted flour or toasted flour? This special ingredient adds a unique aroma and a lovely golden hue to baked goods. In my recipe, you can easily prepare toasted flour at home and use it in various ways. Toasted flour is created by toasting flour in a dry pan until it achieves a golden or light brown color. This toasting process enhances the flour’s nutty aroma and imparts a richer flavor compared to raw flour. Moreover, the heat deactivates enzymes in the flour and extends its shelf life.
You can use any flour, from white flour, wholemeal flour, or even flour from other grains such as emmer flour. It is even possible to make toasted flour from gluten-free flour. Use toasted flour in several baked goods, such as bread, cakes, cookies, and pies. It works great in brownies, cookies, or even in pizza dough. It gives baked goods a more intense aroma and a beautiful golden color. Furthermore, it is ideal for thickening sauces or soups to give them a richer flavor. Give it a try and discover the endless possibilities of toasted flour in your kitchen!
HEALTH BENEFITS OF DATES
This delicious dessert is high in energy and an excellent choice for people with high blood pressure. Dates, the bread of the desert, are known to lower blood pressure. High blood pressure is a common condition, and sufferers are looking for natural ways to control it, this is where dates take over. Two to four dates a day are enough to regulate blood pressure.
Dates are a tasty and nutritious fruit. They contain antioxidants, fiber, and essential proteins like B vitamins, copper, zinc, magnesium, iron, phosphorus, and calcium. Additionally, they are particularly rich in potassium which is vital in regulating blood pressure. This makes dates not only a delicious dessert, but also a healthy choice for those looking to manage their blood pressure levels.
INTEGRATE DATES INTO YOUR HEALTHY DIET
What can you do to integrate dates into your healthy diet? There are many possibilities. You can eat them pure or use them in various dishes and desserts. I have listed my favorite recipes below.
Oriental Chickpea-Couscous Salad
Sabzi Khordan – persischer Kräuterwrap mit Schafskäse und Datteln
Dattelomelett und Dattelmus
Reshteh Polo ba Morgh – رشته پلو با مرغ
Adas Polo – Reis mit Linsen, Datteln und Sultaninen
Majoon – Date Ice Cream Shake with Nuts معجون
Majoon – Banana-Date Ice Cream Shake with Lotus Biscoff معجون با لوتوس
Dattel-Marzipan-Konfekt
Topak Khorma – Power Balls
Kolompeh – Zuckerfreie Dattel-Kekse
KOMAJ – Safran Hefebrötchen mit Dattel-Walnuss-Füllung
Nektarinen-Kokosnussjoghurt-Tarte Zuckerfrei und No Bake
INGREDIENTS RANGINAK
30 g Medjool dates*, pitted
100 g walnuts*, halved
300 g flour*
2 tsp cardamom*
4 tbsp caster sugar*
200 g butter*
4 tbsp vegetable oil
40 g pistachios*, ground
PREPARATION RANGINAK
Halve the dates, pit them, and fill them with the walnut halves.
Arrange in a circle on a beautiful plate or tray*.
Place the flour in a large pan and stir over medium heat until it turns darker in color and toasts, this will take about 20 minutes, stir all the time otherwise the flour will burn. Remove from the heat and sieve. Return to the pan.
Reduce the heat, and add the cardamom, powdered sugar, butter, and vegetable oil. Stir until the mixture is firm.
Pour the flour mixture over the stuffed dates. Press down lightly with a spatula and smooth the surface. Sprinkle with ground pistachios. Cover and leave to set in the fridge for 2 hours.
Cut into diamonds or squares and serve with tea.
The dessert will keep at room temperature for approx. 1 week.
BEFARMAYID!
Susan
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Ranginak – Persian Date Dessert رنگینک خرما
Sweet, sticky date meets crunchy nuts and aromatic spices, making it a heavenly treat!
Ingredients
INGREDIENTS RANGINAK
- 30 Medjool dates pitted
- 100 g walnuts halved
- 300 g flour
- 2 tsp cardamom
- 4 tbsp caster sugar
- 200 g butter
- 4 tbsp vegetable oil
- 40 g Pistachios ground
Instructions
PREPARATION RANGINAK
-
Halve the dates, pit them, and fill them with the walnut halves.
-
Arrange in a circle on a beautiful plate or tray*.
-
Place the flour in a large pan and stir over medium heat until it turns darker in color and toasts, this will take about 20 minutes, stir all the time otherwise the flour will burn.
-
Remove from the heat and sieve.
-
Return to the pan.
-
Reduce the heat, and add the cardamom, powdered sugar, butter, and vegetable oil. Stir until the mixture is firm.
-
Pour the flour mixture over the stuffed dates. Press down lightly with a spatula and smooth the surface.
-
Sprinkle with ground pistachios.
-
Cover and leave to set in the fridge for 2 hours.
-
Cut into diamonds or squares and serve with tea.
Recipe Notes
The dessert will keep at room temperature for approx. 1 week.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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