Rangina (Gulf date and cardamom dessert)
Soft stoned dates under a layer of nutty toasted flour and butter, perfumed with cardamom and finished with almonds.
- Time35 min
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Press the dates in a single, snug layer into a 20cm round dish or shallow bowl, squashing them together with the back of a spoon so there are no gaps. Brush with the rose water.
- 2
Toast the flour in a dry frying pan over a medium heat for 6 to 8 minutes, stirring all the time, until it turns light golden and smells like biscuits. Do not let it catch.
7 min - 3
Add the butter and stir for 2 minutes until it is melted and the mix looks like damp sand. Take off the heat and stir in the cardamom, saffron and its water, and the salt.
2 min - 4
Spoon the warm flour mixture over the dates and press it down gently into an even layer.
- 5
Scatter with the toasted almonds. Leave for 10 minutes, then cut into wedges and serve warm or at room temperature with Greek yoghurt or cream.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
