Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt!
WATCH HOW TO MAKE KHAJOOR CHOCOLATE BADAM CUPS:
For our dates (khajoor) layer, heat some ghee in a pan and add in dates that we’ve soaked in warm water and coarsely ground using a food processor. Let this heat up and you’ll see it loosen up and become easier to work with. Now, add in coarsely chopped roasted nuts and poppy seeds, followed by some cocoa powder. Fold this together until it becomes uniform and this is ready!
For the almond (badam layer), start by heating some ghee in a pan and now goes in our almond flour. Let this roast until it takes on this slightly darker color and has a nutty aroma. Now, we’ll add some condensed milk and a splash of milk to help us get this really smooth and silky texture.Now, in goes our saffron threads and cardamom powder. Give this a gentle fold and it’s time to assemble!
Brush mini cupcake molds or a muffin pan with ghee or butter. I also like adding a strip of parchment paper to make these easier to remove! Add in a layer of our chocolate khajoor mixture to fill half of the mold and flatten this down into an even layer. Using a scooper helps with getting the perfect amount for each cup.
Top the molds up with our badam mixture and press them down to create a flat top for decorating! These are so good for hosting because you can make them ahead in large quantities.
Garnish with some gold varak, freeze dried fruits, chopped pistachios, pumpkin seeds, and gold sprinkles! Your Khajoor Chocolate Badam Cups are ready! Enjoy!
If you like this, please try my other recipes:
Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt!
- 2 tbsp ghee
- 1 1/2 cups dates , chopped
- 1/2 cup roasted nuts , coarsely chopped, I used pistachio, cashews, almonds and walnuts
- 1 tbsp poppy seeds
- 2 tbsp cocoa powder
- 1/4 cup ghee
- 2 cups almond powder
- 2/3 cup condensed milk
- 1/4 cup milk , as needed
- 1/2 tsp cardamom powder
- 20 strands saffron
- edible gold foil
- freeze dried strawberries , chopped
- freeze dried apricots , chopped
- mixed nuts (almonds, pistachios) , slivered
- golden sprinkles
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Soak chopped dates in warm water for 30 minutes. Then discard the water and grind it into a coarse mixture using a food processor.
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Heat some ghee in a pan on medium flame and add in the dates mixture. Roast it for 5-7 minutes while pressing the dates until they turn glossy. You will see the dates gradually loosen up and becoming easier to work with.
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Now, add in coarsely chopped nuts and roasted nuts, followed by some cocoa powder. Fold this together until it becomes uniform and comes together. Your khajoor chocolate layer is ready. Keep it aside in a bowl covered with cling wrap.
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Heat some ghee in a pan on medium flame and add in the almond flour. Roast until it takes on this slightly darker color and has a nutty aroma.
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Now, add some condensed milk, milk, cardamom powder and saffron, mixing until everything is well combined and comes together into a soft dough. Don't over cook otherwise the mixture will become dry. Add more milk if needed to adjust the consistency.
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Brush mini cupcake molds or muffin tray with ghee or butter. I also like adding a strip of parchment paper to make these easier to remove!
-
Add in a layer of our khajoor chocolate mixture to fill half of the mold and flatten this down into an even layer. Using a scooper helps with getting the perfect amount for each cup.
-
Top the molds up with our badam mixture and press them down to create a flat top for decorating! These are so good for hosting because you can make them ahead in large quantities.
-
Garnish with some gold foil, freeze dried fruits, chopped pistachios, pumpkin seeds, and gold sprinkles! Take them out with the help of the parchment paper and your Khajoor Chocolate Badam Cups are ready! Enjoy!
Recipe Video
- You can also set this in a dish and then later cut them like square barfis or in your desired shape.
- These will stay good outside for up to 4-5 days and in the fridge for up to 10-15 days.
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Bang on recepie nidhi.
It was so flavorful with all the right ingredients put in the right place . Thank u for sharing your recepie and bringing it to our kitchen. A must try ..
Thank you so much Ekta! So glad that you liked it!
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SUPER YUM!!!! Do we have to freeze them once they ready so they can set ?
Thanks Taniya. These will set on the counter within 30 minutes. There is no need to put them in the fridge.
I could not find the type of roasted nuts you have used in this recipe. What nuts did you use?
Hi Ruhi, it’s mentioned next to the ingredients itself. 1/2 cup roasted nuts , coarsely chopped, I used pistachio, cashews, almonds and walnuts
Loved the recipe, amazing taste. I reduced the sugar quantity to cater to our tastes. made big batch and gifted to family and friends. Everyone loved it. Looking forward to more such mithai recipes to try during festivals.
I’m so happy that everyone liked this ❤️
Loved the recipe, amazing taste. I reduced the sugar by adding less condensed milk to cater to our tastes. made big batch and gifted to family and friends. Everyone loved it. Looking forward to more such mithai recipes to try during festivals.