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For The Dough

  • Semolina/ Sooji- 1 1/2 cups
  • Butter-1/2 cup melted
  • Water-5 tbs
  • Rose Essence-1/2 tsp

For The Filling

  • Dates-200 gm
  • Butter-2 tbs



  • In a bowl mix together semolina and butter.
  • In another bowl mix water and rose essence.
  • Add this to semolina and mix.
  • Transfer to a ziplock bag and chill it overnight.
  • The next day, bring it down to room temperature and process it in a food processor or a mixer.
  • Add 1-2 tbs of water to moisten the dough. When the dough comes together transfer to a bowl and keep it covered.
  • Remove seeds from dates and add 1/4 cup of water.
  • Cover and cook until there is no water left.
  • With a blender make it into a fine paste.
  • Heat a pan and add butter.
  • Add this dates paste and cook until thick.
  • Allow it to cool.
  • Transfer to a piping bag.
  • Now divide the dough into 6 equal portions.
  • Roll a portion into a thin log, place between two butter papers and roll into a thin ribbon.
  • Pipe the filling in the centre.
  • Now bring both the sides and seal until it becomes a rope.
  • Cut it into two equal portions.
  • Shape each rope into a circle and seal edges.
  • With a blunt object, make some indents on the circle.
  • Arrange on a baking tray.
  • Bake in a 175°C preheated oven for 20 minutes.
  • Cool on wire rack. Dust with icing sugar and serve or store in airtight jar.