How to make Datei -

Date and mixed nut gujiyas served with rabdi garnished with sugar syrup, saffron, pistachios and fresh rose petals.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dates (खजूर), Rabdi (रबड़ी)

Cuisine : Indian

Course : Mithais

Date and Nut Parcels with Rabdi Recipe Card

Date and Nut Parcels with Rabdi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Date and Nut Parcels with Rabdi checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Sabudane ki Kheer, Gud aur Saunth Ke Goley, Ghevar, Gaurpapdi.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Date and Nut Parcels with Rabdi Recipe

  • Dates seeded and roughly chopped 8-10

  • Rabdi as required

  • Dough for gujiya as required

  • Dry fruits mixed as required

  • Oil for drizzling + for deep-frying

  • Sugar syrup to sprinkle

  • saffron strands to sprinkle

  • Pistachios sliced as required

  • Rose petals for garnishing


Step 1

Take dates in a bowl. Add mixed dry fruits and mix well.

Step 2

Divide the dough into equal portions, drizzle some oil on top, roll them out to thin sheets and cut into squares with a 3 inch square cookie cutter.

Step 3

Heat sufficient oil in a kadai.

Step 4

Put some date-dry fruits mixture in the center of ½ of squares, cover with remaining squares and press the edges to seal. These are parcels.

Step 5

Deep-fry the parcels till golden and crisp. Drain on an absorbent paper.

Step 6

Put some rabdi in a serving platter and place parcels on top. Drizzle some sugar syrup, sprinkle some saffron and pistachios on top.

Step 7

Serve immediately garnished with rose petals.