Khoya-stuffed dates

Name: Khoya-stuffed dates
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup khoya, grated; 12 dates, pitted; 1/4 cup almonds, roasted; 1/4 cup cashews, roasted; 2 tbsp. pistachio, roasted; 2 dried figs, chopped; 1 tbsp. raisins; 1 tsp. cardamom powder; 2 tbsp. desiccated coconut; 4 tbsp. rose petals; 2 tbsp. grated chocoate; 2 tbsp. chopped almonds; 2 tbsp. chopped pistachio; 1 tbsp. edible silver

Sarvat Hanif @sarvathanif

Canada

For Ramadan and Iftar gatherings, khoya-stuffed dates are such a beautiful (and effortless!) treat to put together. They look elegant, taste indulgent, and the best part? There’s no refined sugar added. Each date is filled with roasted, ground nuts and creamy khoya (mawa), lightly scented with cardamom for that classic, comforting flavour.
I’ve always loved stuffed dates, but adding khoya gives them a festive twist that feels perfect for this special month. If you’re new to it, khoya—also known as mawa—is simply dried milk solids that are used in so many delicious Pakistani desserts. It adds a rich, melt-in-your-mouth texture that pairs perfectly with the natural sweetness of dates.
Since dates are already sweet on their own, there’s no need to add extra sugar. But if you prefer them a little sweeter, a drizzle of honey works beautifully while still keeping things naturally sweetened.
These stuffed mawa dates come together in about 10 minutes, making them ideal for last-minute Iftar prep or as a thoughtful homemade gift. They’re simple, rich, and have that lovely mithai-style vibe—without all the fuss.

Sarvat Hanif @sarvathanif

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Ingredients

20minutes

12 servings

1 cupkhoya, grated
12dates, pitted
1/4 cupalmonds, roasted
1/4 cupcashews, roasted
2 tbsp.pistachio, roasted
2dried figs, chopped
1 tbsp.raisins
1 tsp.cardamom powder
2 tbsp.desiccated coconut
4 tbsp.rose petals
2 tbsp.grated chocoate
2 tbsp.chopped almonds
2 tbsp.chopped pistachio
1 tbsp.edible silver

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Steps

20minutes

1

Blend all the nuts into a coarse powder and set aside.
2

Sauté the khoya, till it melts.
3

Add the nuts powder, raisins, figs and cardamom powder. Mix to combine and cook for 2 minutes. Remove and cool completely. Check if the mixture binds by pressing it between your thumb and fingers. It should not be too dry and should be a little wet so that it sticks well inside the dates and doesn’t fall off. If the filling is too dry, you can add a splash of cream or a drizzle of honey.
4

Fill the dates with the mixture and coat some with almonds, pistachios, rose petals, coconut and edible silver.
5

Arrange on platter and serve.