How to make Khubsurat - Ground date ballsl stuffed with mawa-nut filling, dipped in sugar syrup and rolled in grated dried coconut.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Fusion

Course : Mithais

Khubsurat Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Khubsurat checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Besan ke Laddoo, Anjeer Barfi, Pista Katli, Besan Burfi.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khubsurat Recipe

  • Dates 400 grams

  • Cashewnuts 100 grams

  • Walnuts 25 grams

  • Almonds 25 grams

  • Pistachios 25 grams

  • Milk 2 tablespoons

  • Mawa (khoya) 100 grams

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder a pinch

  • Powdered sugar 5 tablespoons

  • Ghee 1 tablespoon

  • Sugar 1/2 cup

  • Dry coconut (khopra) grated 1 cup


Step 1

Clean and de-seed dates. Grind cashewnuts and walnut into a coarse powder. Chop almonds and pistachios into small pieces. Cook the dates with milk for about ten minutes on low heat. Cool and mash it with hands.

Step 2

Cook sugar with one cup water to make a syrup of one string consistency. Keep aside. Heat ghee in a kadai and roast mava for three to four minutes.

Step 3

Add cashewnut and walnut powder, cardamom powder, nutmeg powder, powdered sugar, chopped almonds and pistachios. Mix and shape into twenty small balls. Divide the mashed dates into twenty portions.

Step 4

Take each portion in your palm and shape it like a puri. Fill with one portion of mava filling. Cover and shape into round balls again. Cover and keep aside.

Step 5

Dip each ball in the sugar syrup and roll in the grated coconut. Cover them in butter paper and serve.