Dates - 10 to 12 pieces,
Betel leaf (paan) - 2-3 ,
Gulkand (Rose petal jam) - 2 tsp,
Desiccated coconut - 2 tsp,
Fennel seeds - 2 tsp,
Roasted coriander seeds (dhana dal) - 2 tsp,
Cardamom powder - pinch,
Saffron - pinch,
Almonds (roughly crushed) - 1 tsp,
Cashews (roughly crushed) - 1 tsp.
Milk chocolate chips - 1/2 cup,
Desiccated coconut - 1/2 tsp (optional).
Deseed dates and remove its top.
In a mixing bowl add all the ingredients from "For stuffing " section above.
Now stuff prepared stuffing into pitted dates as per the bellow image.
In another bowl, melt chocolate using double boiler (Bain Marie) method. When chocolate is melted completely, give a good stir.
Remove excess chocolate by tapping fork to the edge of bowl.
Now place chocolate covered dates on wax paper and sprinkle some desiccated coconut on top.
Let it set at room temperature or refrigerate, till it becomes firm. Trim excess chocolate with knife as per below image.
Milk chocolate can be replaced with dark or white chocolate.
Store in refrigerator up to a week.