Dates - 10 to 12 pieces,
Betel leaves (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).
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 method ( Take a bowl with hot water and place another bigger bowl on top of that with chocolate in it). Stir till chocolate is completely melted.
Remove excess chocolate by tapping fork to the edge of bowl.
Now place chocolate covered dates on wax paper or baking mat 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.
Store in refrigerator up to a week.
Milk chocolate can be replaced with semi sweet chocolate or dark chocolate.
Sprinkling desiccated coconut on top is optional or it can be replaced with slivered nuts.
For video recipe -
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