ricotta stuffed dates.
Elevate your festive gatherings with ricotta stuffed dates. A quick treat that combines sweet flavors and stunning presentation.
Servings: 10
Calories: 189kcal
Ingredients
Measurement Details : 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp= 5ml;
- 1 cup full-fat ricotta
- ½ tbsp rose syrup
- 2 tbsp condensed milk up to 3 tbsp, depending on sweetness
- 20 Medjool dates pits removed. You can use upto 25 dates
- Extra rose syrup for drizzling
- Crushed pistachios for garnish
Instructions
- Drain ricotta in a fine sieve or cheesecloth for at least 1 hour to remove excess water.
- In a bowl, mix ricotta, condensed milk (or sugar), and rose syrup until smooth and creamy. Adjust sweetness or flavor.
- Chill the filling for 20–30 minutes to firm it up.
- Slice each date lengthwise and remove the pit if not already pitted.
- Gently open like a “boat” without splitting.
- Fill each date with the ricotta mixture using a spoon or piping bag. Smooth the top.
- Garnish with pistachios and a drizzle of rose syrup for shine.
- Refrigerate for 30–60 minutes to set.
- Serve chilled or at room temperature on a decorative platter.
Video
Notes
- Adjust the sweetness and rose flavor to your preference.
- For a thicker filling, cook the ricotta mixture briefly (see below).
- This recipe is ideal for making-ahead Diwali sweets.
Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 26mg | Potassium: 375mg | Fiber: 3g | Sugar: 34g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg