Chapter I
The Recipe
- Dates are simmered with a splash of water until they collapse into a glossy paste.
- Ghee is creamed with the paste until light; eggs (or yoghurt) and spices are folded in.
- Whole wheat is added gently for a tender crumb; batter is poured into a lined tin.
- Baked at a controlled temperature until a skewer comes out with moist crumbs.
- Cooled fully in the tin, then sliced only on the day of dispatch.
Chapter II
Provenance
- Soft Medjool dates, slow-simmered into a paste
- Whole wheat flour (atta)
- Pure A2 cow desi ghee
- Free-range eggs (eggless option with yoghurt available)
- A pinch of dalchini, jaiphal, and sea salt
- Chopped walnuts on top, optional
Chapter III
Why it tastes familiar
- Sweetened only with dates — no refined sugar, no jaggery, no honey
- Medjool dates bring potassium, magnesium, and natural fibre
- Whole wheat carries B-vitamins and the bran the body wants
- A2 desi ghee aids absorption of fat-soluble vitamins
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Tins are washed and oven-dried between bakes. We use filtered water and dated ingredients; nothing past best-by goes into a loaf. Packed in food-safe wrapping.