Ranginak (رنگینک) is a dessert originated in south of Iran. It's a no-bake dessert with simple ingredients and very easy to make. It's packed with dates and walnut and just a small bite is enough to satisfy your sweet tooth. There is small amount of sugar uses in this recipe and most of the sweetness is from date.
There are different versions of this recipe but all of them has similar ingredients and the main difference is on layering it
You need to make Ranginak ahead because it needs to set in the fridge for couple hours. Store it covered in the fridge or in room temperature for up to 5 days.
This recipe designed for a 6 inch pan. Feel free to multiply it if you're serving a larger crowd.
Yield: 10-12 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
15-17 Medjool Dates (pitted)
1/2 cup Walnut
1 teaspoon Cardamom
2/3 cup All Purpose Flour
1 tablespoon icing sugar
1/4 cup Butter
1 tablespoon Vegetable Oil
1/8 cup Pistachio (grounded)
Dried Rose Petal (for garnish, optional)
Stuff the dates with the walnuts, then arrange them on a pan in a single layer. Sprinkle the cardamom on top.
Place the all purpose flour in a large pan. Toss the flour over medium heat until the color is darker and smell toasty. Stir constantly or the flour will burn.
Take the toasted flour off the heat. Pass it through a sifter and place it back to the pan. (be careful as the flour is extremely hot)
Turn the heat to low, add in the icing sugar, butter and vegetable oil. Stir until mix through and a paste forms (add more vegetable oil if the dough feels dry).
Spoon the flour mixture over the stuffed dates. Press it down gently with a spatula and make the top even.
Sprinkle the grounded pistachio on top. Cover and let it sit the fridge for 2 hours to set.
Garnish with dried rose petal, cut it in your desire size/shape and enjoy.