This Date Nut Roll recipe is made with 2 main ingredients – dates and pistachio! Also known as Khajur Barfi or Khajur Dry Fruit Barfi in India.
Indian style Date and Pistachio Rolls
These date rolls are the same home-style rolls that you probably grew up with your Mum making. At home, we would call them “Khajur Paak” in Gujarati.
These are Indian style because they use ghee and you can incorporate some Indian flavours to them.
For ease, sometimes we make our khajur barfi in the microwave but it is commonly prepared on the stovetop.
These rolls are eggless as the sticky dates are enough to bind all of the ingredients.
This date roll recipe is so easy to make and is quick too. It is made simply by heating chopped dates with a dash of ghee, adding nuts and then shaping the mixture into a log.
Made with all natural ingredients and refined sugar free, it makes them the perfect treat for those with a sweet tooth and pretty enough to serve at a festive celebration.
Pistachio Date Rolls Ingredients
Dates – use good quality soft and plump dates for the best results. I went with medjool dates which are easily available. Get pitted dates to save time.
Pistachios – I’ve gone for unsalted whole pistachios as they pair best with dates however, you can use other nuts of your choice.
Ghee – you need a small amount of ghee, butter or coconut oil
Desiccated coconut – for garnishing to make a coconut date roll
Optional:
Flavourings: cardamom powder – adds an Indian touch which is so yummy!
How to make Coconut Date Nut Rolls
Start by prepping the dates. Pit the dates if required and roughly chop by using a sharp knife or a quick blitz in the food processor.
You may want to roast the nuts. Roast over low heat on a pan or use the microwave.
In a heavy-based pan or kadai heat some ghee or coconut oil (if vegan) and add chopped dates and sauté dates for 3-4 minutes on medium heat or until the mixture is paste-like.
Turn off the heat and add pistachio and combine well.
Remove the mixture from the pan and let it cool until easy to handle – approximately the soft ball stage. Do not wait until the mixture is at room temperature or else it may become difficult to shape.
Once the cooled date mixture is cool enough to handle with bare hands, make a long roll or log and cover with the plastic wrap or wax paper and leave it in the fridge for at least 1 hour. You could also freeze the logs.
Then remove the cling film and coat them with desiccated coconut or poppy seeds and cut them into desired thickness.
Khajur Barfi Storage
In my experience, these date rolls will last for well over a month. We have technically not added any moisture to the recipe so there is no reason for them to spoil.
All ingredients added are those that keep well in the cupboard for many months.
However, you will notice that over time, they become harder and may taste stale. I would recommend consuming them within a month.
Keep stored in an airtight container so that they retain their softness for as long as possible.
I have not tried freezing this recipe
We have used medjool dates for this recipe. They are very plump and sweet and due to their softness, they are easier to handle. However, you can use other dates to suit your preference or whatever you have at home. If you do not have soft variety of dates, you may need to soak harder dates in hot water for a few minutes.
Use coconut oil instead of the ghee.
There are a number of ways you can garnish or coat these rolls. They will look pretty and won’t stick to your fingers. One way is desiccated coconut. Ground pistachio. White poppy seeds. Cacao powder. Or any edible dried flower petals. Graham cracker crumbs would be a really fun alternative to make a holiday date roll style version
Make sure that the mixture is fully cooled before handling and after turning into the logs wrap it in the cling film and leave it in the fridge to chill. Use a sharp knife to cut and apply very little fat on the knife so the nothing sticks to it and cut neatly. To avoid cutting altogether, you could also shape the mixture into balls or set it in a plate.
- Take pitted and roughly chopped dates and ghee or coconut oil in a microwave-proof bowl and cook for 4-5 minutes on HIGH. 2. The dates will be softened, mash it up using a fork or mash potato presser. 3. Then add highly toasted pistachio nuts. 4. Mix well and let it cool for a couple of minutes. 5. Sprinkle 1 tbsp. coconut on a parchment paper and put date mixture. 6. Mix the mixture and make it smooth and lump-free. 7. Grease your hands and roll out the date and nut mixtures into a log and wrap using cling film and chill in the refrigerator for at least 1 hour. 8. Unwrap the rolls and coat the date rolls in desiccated coconut. 9. Cut it using a sharp knife into desired thickness.
Other Date Recipes
- Instant Pot Sheer Khurma – a specialty for Eid
- Vegan Mocha Chia Seed and Mixed Nuts Truffles
- Date and Cashew Chilli Bhajia
- Gujarati Date and Tamarind Chutney
- Sugar-free Cashew, Date and Yogurt Popsicles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Date Nut Rolls (Khajur Barfi)
Equipment
- 1 pan
- 1 Spatula
- Cling film
- 1 Knife
Ingredients
- 500 gram dates pitted and roughly chopped
- 250 gram pistachio nuts
- 1 tablespoon ghee
- 2-3 tablespoon desiccated coconut
Instructions
- Start by prepping the dates. Pit the dates if required and roughly chop by using a sharp knife or a quick blitz in the food processor.
- You may want to roast the nuts. Roast over low heat on a pan or use the microwave.
- In a heavy-based pan or kadai heat some ghee or coconut oil (if vegan) and add chopped dates and sauté dates for 3-4 minutes on medium heat or until the mixture is paste-like.
- Turn off the heat and add pistachio and combine well.
- Remove the mixture from the pan and let it cool until easy to handle – approximately the soft ball stage. Do not wait until the mixture is at room temperature or else it may become difficult to shape.
- Once the cooled date mixture is cool enough to handle with bare hands, make a long roll or log and cover with the plastic wrap or wax paper and leave it in the fridge for at least 1 hour. You could also freeze the logs.
- Then remove the cling film and coat them with desiccated coconut or poppy seeds and cut them into desired thickness.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this recipe was posted on our blog on 13th of January 2010 since I have updated the post with new helpful content and pictures.
Date Nut Rolls (Khajur Barfi)
Equipment
- 1 pan
- 1 Spatula
- Cling film
- 1 Knife
Ingredients
- 500 gram dates pitted and roughly chopped
- 250 gram pistachio nuts
- 1 tablespoon ghee
- 2-3 tablespoon desiccated coconut
Instructions
- Start by prepping the dates. Pit the dates if required and roughly chop by using a sharp knife or a quick blitz in the food processor.
- You may want to roast the nuts. Roast over low heat on a pan or use the microwave.
- In a heavy-based pan or kadai heat some ghee or coconut oil (if vegan) and add chopped dates and sauté dates for 3-4 minutes on medium heat or until the mixture is paste-like.
- Turn off the heat and add pistachio and combine well.
- Remove the mixture from the pan and let it cool until easy to handle - approximately the soft ball stage. Do not wait until the mixture is at room temperature or else it may become difficult to shape.
- Once the cooled date mixture is cool enough to handle with bare hands, make a long roll or log and cover with the plastic wrap or wax paper and leave it in the fridge for at least 1 hour. You could also freeze the logs.
- Then remove the cling film and coat them with desiccated coconut or poppy seeds and cut them into desired thickness.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This delicious Chilli Paneer is a copycat of the Sakoni restaurant version. Chilli Paneer is a popular Indo-Chinese dish made with paneer cubes, green bell pepper and fresh chillies with a soy sauce gravy. It’s a flavourful dish that’s perfect as an appetizer, side or main.
There are many versions of chilli paneer such as a dry version or with a gravy. Some recipes follow a more chilli sauce base (more Indian) and some are more soy sauce based for a Chinese style chilli paneer.
Since I first tried Paneer Chilli in an Indian restaurant in London called Sakoni, I’ve been striving to perfect my version! This recipe is a copycat of the Sakoni’s version.
I have incorporated this paneer recipe into in this fusion recipe Instant Pot Bao Buns 3 ways recipe.
I took inspiration from this chilli paneer to make chilli paneer noodles .
Chili Paneer Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Paneer – you can use either homemade or shop bought here. The paneer should be soft.
Green Chillies – you will need plenty of fresh green chillies for this dry chilli paneer as they provide the majority of the spicy flavour. You won’t require any red chilli powder for this recipe.
Garlic and Ginger paste – this recipe requires a generous helping of garlic and ginger.
Capsicum – we have used green peppers only and a small amount as we don’t want the peppers to sweeten the chilli paneer.
Soy sauce – use a mix of light and dark soy sauce.
Chilli sauce – you only need a small amount of chili sauce, as we don’t want the chilli paneer to gain a tangy or sweet taste.
Corn starch – to give the paneer a crispy texture and to create a slurry. I am not using purpose flour, if you wish you can.
Oil – we use olive oil to shallow fry the paneer and toasted sesame oil to cook the sauce. The sesame seed oil gives a more Chinese cuisine flavour to this restaurant style chilli paneer recipe.
Spring onions – slice the spring onions to garnish.
Lettuce – this version tastes amazing served on a bed of lettuce.
How to make Sakoni Chilli Paneer Dry
Full printable recipe in recipe card below.
Make sure all the ingredients are pre-prepared on the worktop as this recipe requires you to work quickly. First, cut paneer into bite-size small cubes.
In a mixing bowl, toss it some of the soy sauce and cornflour.
Shallow fry coated paneer in a pan using some oil until golden brown and you achieve crispy paneer. This is an alternative to deep frying.
Remove the paneer pieces from the pan and set it aside.
In the same pan heat sesame oil on medium-high heat.
Tip minced ginger-garlic into the hot oil, but do not allow it to brown.
Add the cut green pepper and green chillies and sauté on high flame.
Add remaining soy and red chilli sauce and black pepper powder.
Prepare a cornstarch slurry in a small bowl and mix in. Mix well.
Tip in the fried paneer cubes.
Add chopped spring onion, mix and turn the heat off.
Serve it with fresh lettuce salad leaves.
Air Fryer Chilli Paneer
You can also air fryer the paneer cubes instead of pan frying.
Cut the paneer and coat just as in the recipe above but add oil also.
Place the coated paneer in the air fryer basket.
Air Fry for around 5-7 minutes at 200 C or 400 F or until golden brown and crispy.
Continue the recipe as stated above.
Pro Tips & Recipe Notes
If your chillies are spicy, use less. Try to buy chillies that are not as spicy so you can add the amount required for this recipe.
This is quite a spicy recipe, particularly as it follows the Sakoni flavours. You can use sweet chilli sauce or ketchup instead of chilli sauce but note that it will change the original flavour.
For a gravy version of this same recipe, you can add more corn flour slurry to make the spicy sauce. Note that it will not be sakoni style anymore!
You do not want to soften the ingredients too much but retain their crunch.
Serving Suggestions
Sakoni style chilli paneer is best served on a bed of lettuce. You can have it as an indo chinese appetizer, as main course or alongside some other vegetarian food.
You could try it with boiled jasmine rice or plain noodles too.
If guests are coming over, you might like these Maru Bhajia (Crispy Potato Bhajia), Masala Chips and Mogo Chips . Maybe even some Bhel Puri !
Keep a glass of sweet lassi on the side.
Storage
Store leftover chilli paneer in an airtight container in the fridge and consume within 2-3 days.
I do not recommend freezing the recipe or else the vegetables and paneer will loose their texture.
More Indo-Chinese Recipes
Air fryer Gobi Manchurian
Masala Mogo
Schezwan Fried Rice
Hakka Noodles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Chilli Paneer Dry
Ingredients
- 500 grams paneer cubes -Indian cottage cheese
- 1 large capsicum chopped
- 15 green chillies slit
- 3 spring onions chopped
- 1 tablespoon ginger paste
- 2 tablespoon garlic paste
- salt
- 2 tablespoon corn flour corn starch
- 1 tablespoon corn flour mix with 2 tbsp cold water for slurry
- 3 tablespoon soy sauce dark
- 2 tablespoon soy sauce light
- 1 tbsp chilli sauce red (I used maggi Indian masala chilli sauce)
- ½ teaspoon black pepper
- 2 tablespoon oil for shallow frying
- 3 tablespoon sesame oil
Instructions
- Marinate the 500 grams paneer with 2 tablespoon soy sauce sprinkle 2 tablespoon corn flour for coating so paneer doesn’t stick to the pan.
- Leave it for about 1/2 hour to marinate – optional
- In a non-stick pan add 2 tablespoon oil , when it is hot fry the paneer until it browns.
- Take out the paneer, add 3 tablespoon sesame oil in the same pan.
- Add 1 tablespoon ginger paste and 2 tablespoon garlic paste , sauté and add 15 green chillies and 1 large capsicum let it cook just a few seconds.
- Add salt 3 tablespoon soy sauce , 1 tbsp chilli sauce and 1/2 teaspoon black pepper now add fried paneer.
- Mix it well and add the 1 tablespoon corn flour and mix it once more.
- Garnish with shredded lettuce and 3 spring onions .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
