Ingredients for Tumr Bel Nargine Coconut Dates
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How to Make Tumr Bel Nargine Coconut Dates
- Blanch the almonds by pouring boiling water over them and letting them sit for 1 minute. Drain and peel the skins off. Heat the vegetable oil in a pan over medium heat. Fry the almonds until golden brown, stirring occasionally. Remove from heat and place on paper towels to drain excess oil.
- In a medium saucepan, melt the butter over low heat. Add the pitted dates and stir well, mashing them slightly with a fork to create a cohesive paste. Cook for 5-7 minutes, stirring frequently, until the dates are softened and slightly sticky. Ensure the dates don't stick to the pan; adjust heat as needed.
- Remove the pan from the heat. Stir in the ground cardamom and let the date mixture cool slightly.
- Once the date mixture is cool enough to handle, take a small portion (about 1 tablespoon) of the date paste. Place a fried almond in the center.
- Gently roll the date paste around the almond into a finger-like shape (approximately 2 inches long).
- Repeat steps 4 and 5 until all the date paste and almonds are used.
- Roll each date finger in the shredded coconut to coat evenly.
- Arrange the Tumr Bel Nargine Coconut Dates on a serving plate and let them cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
230g
Fat
97g
Carbs
26g
