Khajur Vadis

Khajur Vadis

Cooked, tasted and tested by: RD

Photo Credit: RD

Course: Sweet

Time for preparation: About 1.5 hours

Ingredients:

● 2 vatis tightly packed pitted dates (khajur)

● 2 vatis  shelled and cut Akrod (Walnut) pieces 

● 3 vatis whole milk

● 2 vatis powdered sugar

● 10 elaichis (cardamom) powdered

● ¼ tsp  jaiphal (nutmeg) powder

Above: Store bought khajur

Above: Walnuts broken into chunky pieces by hand

Procedure:

1. In a heavy bottom pan, boil milk.

2. After it boils, add chopped khajur to it.

Above: Khajur chopped into chunky pieces with a knife

Above: Khajur being cooked in milk

3. Stir it often so that the milk does not stick to the base of the pan.  

4.      Once the milk is fully absorbed by the khajur and they become soft, add most of the sugar. Keep aside a tbsp of sugar for later use.

4. Stir again. The sugar will melt and make the khajur moist again. Stir often till all the moisture is reduced and the mixture becomes a lumpy mass hard to stir. 

5. Add walnuts and mix it well. 

6.     Add the elaichi powder and the nutmeg powder. Mix it well. 

6. The mixture has to be dry. No moisture at all.

7. Take a small portion of the dough in the hand. Try to roll it in a ball. While doing so, the dough should not stick to hands. Keep it aside.

8. Take a plate and smear it with a thin layer of tup. Sprinkle some sugar on it.  

9. After the mixture cools down put it on this plate and roll it out so that it is evenly flat and about 3/4 of an inch thick.

Above: Vadi mixture flattened in a plate

10.   Let it stay in this position for 6-8 hours or even over night.

12. Then cut it into square pieces or any shape of your choice.

13.   Box them and serve as a after meal dessert.

Tip: 

This is usually made in winter. It is very popular and finishes fast. Therefore when you make it, make in large quantity.

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