The deliciously sweet date has been a part of Islamic history right from the very beginning. Prophet Muhammed (PBUH) used to break his fast with dates and a glass of water, and Muslims the world over follow this ritual to this day.
The humble date is a powerhouse of nutrition. Apart from its characteristic sweet taste, dates are high in fiber which help prevent the absorption of harmful cholesterols and also act as a laxative to maintain healthy bowel movement.
Dates get their delicious sweetness from fruit sugars. Fruit sugars are more easily broken down by the body giving an instant energy boost. It is no wonder that the Prophet chose this fruit for breaking fast!
Dates contain a good amount of iron, an essential nutrient for boosting the oxygen-carrying capacity of blood. Dates also provide Vitamin A, a strong proponent for good eyesight. Traces of calcium, manganese and copper in dates help maintain good bone health. Potassium in dates is great for the heart, and regular intake can guard against heart-attacks.
In the Middle East, expectant mothers going through labour pain are given dates to eat for stamina.
Calorie-wise, 10 dates give you approximately 250 calories. Not bad for all that goodness!
I will be hosting an Iftar party this coming weekend, and want to serve a contemporary fair (a twist of the traditional with Western influences) - more on that in my next post. I was gifted a generous 5 kilos of fine dates, so apart from serving them as is, I will be using them in all of my desserts. I will make date muffins, Al Batheeth (a traditional Emirati date dessert), and date kheer (a twist of the traditional Indian risotto with the sweetness of dates). Sharing my recipes with you here:
Date Muffins (makes 24 mini muffins)
200 grams dates, pitted and chopped
1/3 cup boiling water
3 teaspoons baking powder
100 grams butter
2 eggs
1/3 cup milk
200 grams plain flour
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
- Preheat oven to 180 degrees Celsius.
- Blend dates with water and baking powder. Leave to sit for 10 minutes.
- Beat butter till fluffy, and add the eggs. Beat again.
- Add the date mix and milk, and blend.
- Sift flour and spices together, and fold in the date mix.
- Spoon into mini cupcake cases and bake for 20 minutes or till golden and firm.
Al Batheeth (makes 20 pieces)
200 grams whole wheat flour
200 grams dates, pitted and chopped
50 grams ghee
1 cardamom pod
1 teaspoon ground ginger
Icing sugar for coating
- On medium-low heat, brown the flour on a non-stick pan. Be careful not to burn it, and stir often.
- Add the dates, and cook for a few more minutes.
- Add the ghee, cardamom and ginger. Mix well and set aside to cool.
- Once cool enough to handle, shape the dough into ovals or use pretty moulds, get creative!
- Sprinkle with icing sugar and serve.
Date Kheer (serves 6 to 8 people)
1 litre fresh milk
1/2 cup water
200 grams dates, pitted and chopped
1 small can condensed milk
1 small can cream
2 bay leaves
4 cardamom pods
2 cloves
1/2 cup uncooked rice, washed and soaked for an hour
- In a saucepan, bring the milk to boil, and reduce to a simmer.
- Add the bay leaves, cardamom and cloves.
- Add rice and cook till tender.
- While rice is cooking, boil the water and cook the dates till soft. Whizz in blender (but not to a paste - you want to keep some semi solid date pieces).
- Once rice is cooked, add the condensed milk and cook some more till milk reduces further.
- Pour in the date mixture and cook on low flame, stirring constantly.
- Mix well, remove from heat and stir in the cream.
- Refrigerate before serving.
- Big Sis.
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