If you are interested in the taste of different dates originating from the southern cities of Iran, it’s time to taste various types of desserts made with them. Ranginak is one of the most well-known desserts among people of the south, and since it’s rich in energy due to its combination with walnuts, they enjoy it during pre-dawn and post-fast meals during Ramadan to help them feel full for longer periods. It can also be a great energy bar for after a workout since it will supply the energy your muscles need for recovery. So, if you are looking for a tasty dessert to serve in Ramadan or a delicious energy bar, stay with us until the end of this article.
Ingredients for Ranginak with Mashed Dates:
- Dates: 500 grams
- All-purpose flour: 2 cups
- Unsalted butter: 1 cup
- Chopped walnuts: 1/2 cup
- Powdered sugar: 3 tablespoons
- Cinnamon: 1/2 teaspoon
- Cardamom: 1/4 teaspoon
- Chopped pistachios: 3 tablespoons
- Ground ginger: 1 teaspoon
How to Make Ranginak with Mashed Dates
Find an easy, step-by-step recipe for Ranginak using basic ingredients you likely already have at home.
Prepare the Dates and Walnuts
Start by peeling the dates. Wash them well and let them drain. In southern Iran, Mazafati, Kabkab or soft dates are suitable for this dish, but if you can’t find them, any type will work as long as they’re peeled to avoid affecting the texture. Then, you need to mash the dates with a food processor or any other device that can work well for mashing. When the dates are prepared, it’s time to chop the walnuts finely.
Toast the Flour
The next ingredient that is crucial to the taste of your Ranginak is flour, so you need to heat a medium-sized pan over medium heat and add the flour. Toast it on low heat for about 30 minutes, stirring frequently, until the raw smell disappears. Depending on how sweet you want your Ranginak to taste, you can add powdered sugar.
Add Other Ingredients
Sift the cardamom, cinnamon, and ginger together, then stir them into the toasted flour. Add the butter and stir until it melts, then add some oil. The amount of oil will depend on the flour, so add it gradually while stirring. Continue stirring for about 20 minutes or until the mixture reaches the desired color and texture. Let it cool slightly.
Designing the Ranginak
Spread two tablespoons of the flour mixture onto the bottom of a dish. Press the mashed date and walnut mixture on top, then cover it with the rest of the flour mixture. You can serve it warm or let it cool.
Tips for Better Ranginak Taste
- Fresh dates like Mazafati or Kabkab give Ranginak a rich flavor and texture. Dates are packed with vitamins K, B, A, and other nutrients, making this dessert both tasty and nourishing.
- For a decorative touch, use silicone molds and place pistachio at the bottom before layering the dessert.
