Mix together all the spices for the cake spice mix and set aside.
Grind dates with one tablespoon oil. Transfer into a bowl, add three-fourth teaspoon spice mix and mix well.
Heat three-fourth cup of water in a non-stick pan. Add sugar, mix and bring to a boil. Remove from heat and set aside to cool.
Melt ghee with half cup of oil in another non-stick pan. Cool slightly.
Put flour in a bowl, add yeast and mix well. Add the ghee-oil mixture and mix well.
Add sugar syrup, mix and knead into stiff dough. Cover with a cling film and keep in the refrigerator for five to ten minutes.
Preheat oven to 180°C. Line a baking tray with a silicon sheet.
Divide the dough into twelve equal portions.
Take each portion of the dough, set aside a small portion from it. Roll the bigger portions into balls. Slightly flatten and then press into small tart shells.
Divide date mixture into twelve equal portions. Place a portion of the filling in each tart shell and cover it with the portion set aside. Demould it and seal the dough properly.
Arrange the cookies on the lined tray, put the tray in the preheated oven and bake for twenty to twenty-five minutes. Remove from heat and cool down to room temperature.
Serve or store in an airtight container.