Khajur Pak is a traditional Indian sweet that originates from the state of Gujarat. This sweet treat is primarily made from dates, dry fruits, and mawa. It is renowned for its rich, sweet flavor and chewy texture. Additionally, it is a good source of calcium and protein, making it an ideal choice for serving kids, new mothers, and elderly individuals. Consuming Khajur Pak or Ladoo in the morning can provide a significant energy boost.
I will share the perfect ingredient ratio and a few fail-safe tips to help you make a market-style Khajur Pak on your first attempt. Give it a try!
- Firstly, use moist and seedless dates, which are perfect for this pak recipe. If you have dry dates at home, grind them slightly and make them soft for the pak.
- Roast the dry fruits on low flame for a more crunchy texture. Add dry fruits of your choice and adjust the proportions accordingly.
- Mawa adds flavor and provides binding to the khajur pak. I made instant mawa with milk powder, or you can use store-bought mawa instead.
- It also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
Please do visit my other related recipe collection like
Khajur pak recipe | Gujarati khajur pak | khajoor pak
- 500 grm soft dates - khajur
- 5 tbsp ghee
- 50 grm or ½ cup chopped almonds
- 50 grm or ½ cup chopped cashews
- 50 grm or ½ cup chopped pistachio
- 2 tbsp poppy seeds
- 2 tbsp watermelon seeds
- ½ cup dry coconut
- ½ tsp cardamom powder
For instant mawa
- 1 tsp ghee
- ¼ cup milk
- ½ cup milk powder - unsweetened
- Remove seeds from dates and keep it aside.
- heat 2 tbsp ghee and roast ½ cup almonds, ½ cup cashew, ½ cup pistachio. Roast on low flame until the dry fruits turn golden and crunchy.
- Then add 2 tbsp poppy seeds and 2 tbsp watermelon seeds. Roast it until they turn crunchy.
- Now switch off gas and add 1/2 cup dry coconut and roast it.
- Take out dry fruit mixture into plate and keep it aside.
- Now in a pan, add 3 tbsp ghee and deseeded dates and roast until the dates become soft, scratchy and ghee is oozing out from its sides. Keep it aside
- Then in pan, add 1 tsp ghee, ¼ cup milk and ½ cup milk powder. Mix well and place the pan on gas. Keep flame low and stir continuously till mixture combine into lump form.
- Switch off gas and add instant mawa into roasted khajur mixture. Also add roasted dry fruits and cardamom powder.
- Mix everything and cook mixture till it combine well and separates sides of pan.
- transfer the prepared mixture into a greased plate lined with baking paper and set well forming a block.
- allow setting for 4-5 hrs at room temperature or 30 in refrigerator.
- Cut into pieces and unmold it.
- Serve khajur pak or store in an airtight container for 10-15 day or month in refrigerator.
- Use soft and seedless dates for making kajur pak.
- If you have dry dates at home, grind them slightly in short pulses to soften them for the pak.
- Roast the dry fruits on low heat for a crunchier texture. Add dry fruits of your choice and adjust the proportions accordingly.
- For instant mawa, use skimmed milk powder. Do not use dairy whitener to make mawa.
- Stir the milk powder and mawa mixture over low heat until it combines into a lump-like consistency.
- Mawa imparts a good flavor and helps bind the kajur pak together.
- Store kajur gond pak in an airtight container for 15-20 day or month in refrigerator.