Saed News: Ranginak is one of the most nutritious and delicious traditional Iranian desserts, especially popular during Ramadan, where it adorns iftar tables. With its delightful taste and healthy, nourishing ingredients, it is an excellent choice for replenishing the body after a day of fasting.
According to Saed News' culinary service, we can't say enough about the nutritional value of dates. Dates, which are one of the fruits of tropical regions, have numerous benefits. This fruit is a good source of vitamins and minerals, and with its natural sugars and fiber, it provides energy. Essential minerals like calcium, iron, phosphorus, sodium, potassium, magnesium, and vitamins such as vitamin A, vitamin K, folic acid, niacin, and thiamine are also found in dates. Therefore, dates can help relieve constipation, treat anemia, promote heart and nervous system health, and strengthen bones. Now that we've discussed some of the benefits of dates, we want to teach you how to make Ranginak, a very delicious dessert or sweet from the southern regions of the country. It's a combination of dates, halva, and walnuts—imagine the heavenly taste! This sweet is an excellent choice for Iftar and Suhoor tables during Ramadan, keeping you energized for hours.
Ingredients for Ranginak:
300 grams of dates
2 cups of all-purpose flour
2 cups of melted butter
150 grams of walnut halves
Pistachio powder, cardamom, and cinnamon to taste
Powdered sugar to taste
Preparation of Ranginak:
Step 1:
Remove the pits from the dates and chop the walnuts roughly. Place the walnuts inside the dates where the pits were.
Step 2:
Take a relatively deep dish and arrange the dates side by side to fill the bottom of the dish completely.
Step 3:
Pour oil into a pan and let it warm up slightly. Sift the flour and gradually add it to the oil, allowing it to turn golden. Stir the flour and oil mixture, ensuring it doesn't get too thick.
Step 4:
Now, add powdered sugar, cinnamon powder, and ground cardamom to the flour and oil mixture. Pour the resulting mixture over the dates.
Smooth it out with the back of a spoon and garnish the Ranginak with pistachio powder.
When making Ranginak, be careful not to let the flour and oil mixture become as thick as halva or turn brown. For a better taste and aroma, you can also add a bit of saffron.
