Malai Stuffed Dates
These Malai Stuffed Dates are a delicious, sugar-free Indian-ish dessert inspired by malai-filled Gulab Jamun that you get in Indian sweet shops. Sweet Medjool dates are filled with a luscious mixture of creamy rich malai, aromatic spices, and topped with crunchy pistachios. They're done in 20 minutes and are perfect for any special occasion or festival.
Servings: 40 stuffed dates
Calories: 97kcal
Equipment
Ingredients
- 40 Medjool dates pitted
- 1 cup whole milk
- 1.5 cup whole milk powder
- 7-10 strands saffron
- ¼ teaspoon ground green cardamom
- 1 teaspoon rosewater
- 2 tablespoon pistachios chopped
Instructions
- Slice the Medjool dates down one side and remove the pit.
- In a nonstick pan on low heat, add the milk and milk powder. Stir it together until completely combined and there are no lumps. Simmer the milk for 5 minutes, continuously stirring to prevent scorched milk. Every minute or so, scrape down the sides of the pan to mix back in the cream that has coated the sides of the pan.
- Once the quantity has reduced by half and is still a bit liquidy, add the ground cardamom and rose water into the pan. Crush the saffron in your hand and add into the pan. Stir the additions into the milk mixture.
- Continue to simmer for another 3-5 minutes, continuing the stirring technique in Step #2. Once the mixture is thick, remove the pan from heat.
- Spoon the malai (cream) mixture into a piping bag. Cut the tip. Pipe the malai into the center of each date until it's full. Squish the date on both sides so that it "closes" a bit, but leaves the a bit of the malai mixture in view.
- Press pistachios into the malai. Serve the stuffed dates at room temperature or chilled.
