How to make Khajurachi Wadi - The natural sugars in the dates suffuse these mithai with their sweetness.

This recipe is from the book Mithai.

Main Ingredients : Dates (खजूर), Cashewnuts (काजू)

Cuisine : Maharashtrian

Course : Mithais

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Khajurachi Wadi Recipe Card

Khajurachi Wadi

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Khajurachi Wadi checkout Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo, Date And Walnut Laddoo . You can also find more Mithais recipes like Dal Pinni, Singhara Barfi, Moong Dal Halwa, Tomato Pethe Ka Halwa.

Prep Time : 5-6 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khajurachi Wadi Recipe

  • Dates seeded and chopped 500 grams

  • Cashewnuts 1/4 cup

  • Almonds 1/4 cup

  • Pistachios 1/4 cup

  • Ghee 5 tablespoon

  • Edible gum crystals (gond) crushed 2 tablespoon

  • Poppy seeds (khuskhus/posto) roasted 1 tablespoon

  • Green cardamom powder 1 tablespoon

  • Nutmeg powder 1/2 teaspoon

  • Aluminium foil


Step 1

Coarsely grind the dates in a processor and transfer to a bowl. Coarsely grind the cashew nuts, almonds and pistachios. Heat one tablespoon ghee in a non-stick pan, add the gum resin and shallow-fry till golden brown. Drain and set aside.

Step 2

Add the remaining ghee to the same pan and sauté the cashew nuts, almonds, pistachios and poppy seeds. Add the dates and sauté till heated through.

Step 3

Transfer to a plate and set aside to cool slightly.

Step 4

Add the cardamom powder and nutmeg powder. Crush the gum resin and add. Mix well and knead into a dough.

Step 5

Divide the mixture into two to three equal portions and shape into rolls. Wrap in aluminium foil and refrigerate for four to five hours.

Step 6

Just before serving, unwrap the rolls and cut them into half-inch thick slices. Makes 650 grams