Kajoor balls

The sweet that sweetens itself

Khajur Pak is a quiet favourite in Gujarati homes — made for festivals, fasting days, new mothers' kitchens and winter mornings. Dates are cooked down in a little ghee until they turn glossy and soft, then a generous handful of dry fruit is stirred in and the mixture is set and cut into squares. Because dates bring all the sweetness, no sugar is needed at all.

How we make it at DeshÉ

• Soft, seedless dates chosen for flavour, not just price.
• A generous share of dry fruit — almonds, cashews, pistachios and a little poppy seed (khaskhas) for texture.
• Just enough pure ghee to bring it together and give it shine.
• No added sugar, no preservatives, no colours.

Our Anjeer Khajur variant folds in dried figs for a jammy sweetness and the gentle crunch of fig seeds.

How to enjoy it

Have a piece with warm milk in the morning, offer it to guests with tea, or pack it into festive boxes — it holds its shape well and looks beautiful when sliced. Many families prefer it as a lighter-feeling alternative to sugar-heavy mithai, though it is still rich, so a square or two is plenty.