Khajoor Chocolate Badam Cups - Dates Chocolate Almond Cups
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!
Ingredients
Khajoor Chocolate Layer:
- 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
Almond Layer :
- 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
Garnish:
- edible gold foil
- freeze dried strawberries , chopped
- freeze dried apricots , chopped
- mixed nuts (almonds, pistachios) , slivered
- golden sprinkles
Instructions
Khajoor Chocolate Layer:
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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.
Almond-Badam Layer:
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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!
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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.
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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.
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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
Recipe Notes
- 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.