Date Pastry Recipe

• For the Crust:
• 50 g Rice Flour
• 50 g Ghee
• Salt (to taste)
  
  For the Dough:
• 150 g Wheat Flour
• 100 g Ghee
• 1 tsp Rose Essence
• A pinch of Salt
  
  For the Date Stuffing:
• 500 g Dates (mashed)
• 2 tbsp Sugar
• 1 tbsp Ghee
• 2 tbsp Rose Essence
• 7-10 Almonds (coarsely ground)
• ½ cup Ghee

• Grease a dish and place in rice flour and salt to prepare the crust, adding ghee. Mix well making soft dough.
• Shape the dough into 5 balls and soak them in a bowl of chilled water.
• Combine wheat flour, salt, rose essence, and ghee in a greased dish. Knead well using ½ cup water.
• Shape the dough into 5 balls.
• Place all the ingredients of date stuffing in a pan and cook on low flame for 5 minutes, mashing well.
• Place one wheat flour ball on palm and spread it out.
• Top up with one rice flour ball spreading it out and fold the ends into a small even cake.
• Place some date mixture in the center and wrap up.
• Flatten the cake to 3 inch diameter. Repeat the process to form the remaining cakes.
• Heat ½ cup ghee in a frying pan and fry the cakes, until golden brown.
• Serve hot with tea.