Photograph of the finished Ranginak

Middle East · Bánh chà là bột mì rang Ranginak

Ranginak

50 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried dates Dried dates 1.2 kg
  • Photograph of Walnut Walnut 400 g
  • Photograph of Flour Flour 720 g
  • Photograph of Unsalted butter Unsalted butter 480 g
  • Photograph of Cinnamon powder Cinnamon powder 20 g
  • Photograph of Cardamom Cardamom 16 g
  • Photograph of Powdered sugar Powdered sugar 120 g
  • Photograph of Pistachios Pistachios 120 g

Method

  1. 1 Remove the pits from the dates and stuff half a walnut into each date.
  2. 2 Arrange the stuffed dates tightly together in a single layer in a square tray.
  3. 3 Toast the flour in butter over low heat for 20 minutes, until it turns golden brown and fragrant with the aroma of nuts.
  4. 4 Roasting for a full 20 minutes is essential; if the flour isn't cooked through, the cake will have a very strong, raw flour taste.
  5. 5 Mix cinnamon and cardamom into the roasted flour, then coat the dates completely.
  6. 6 Flatten the dough until smooth, let it cool for 2 hours, and then sprinkle with powdered sugar and crushed pistachios.

With an appliance

  • Air fryer 44 min

    Replace steps 3–4: mix flour with butter in a tray, run the oven on high heat at 160 degrees for 14 minutes, stirring at minutes 5 and 10; reduce to about 6 minutes, the dough will be evenly golden brown, with few burnt spots, and you won't need to stand and stir constantly. The steps for arranging the dates and pressing the bread remain the same.

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