📍 Where this dish comes from: Varanasi · Ghats of the Ganges
Discover the history of this region →
Discover the history of this region →
Date and walnut barfi sits at the edge of keto — dates are higher in natural sugars but provide extraordinary binding and authentic sweetness that erythritol cannot fully replicate. Used in small quantities alongside erythritol, they create a barfi that tastes genuinely like the Indian mithai tradition. Dense, dark, and gloriously aromatic, each square carries the deep caramel richness of dates, the earthy bitterness of walnut, and the tropical sweetness of coconut in a combination that is naturally sweetened, profoundly satisfying, and completely, dangerously addictive.
What You’ll Need
Servings: 12 servings
Calories: 195kcal
Ingredients
- 1/2 cup dates pitted (use sparingly — for binding and natural sweetness)
- 1 cup walnuts roughly chopped
- 1/2 cup desiccated coconut
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon
- 1 tbsp erythritol (adjust to preference)
- Chopped pistachios for garnish
Instructions
- Toast walnuts in dry pan 3 minutes; cool.
- Process dates into a rough paste.
- Mix walnut, coconut, date paste, ghee, and spices.
- Taste and add erythritol if more sweetness desired.
- Press into lined tray to 1.5cm thickness.
- Garnish with pistachios.
- Refrigerate 2 hours until firm.
- Cut into small squares.
Nutrition
Serving: 1serving | Calories: 195kcal | Protein: 16g | Fat: 4g | Fiber: 2g
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Health Benefits
- Walnuts provide the highest omega-3 (ALA) content of any tree nut.
- Dates provide fiber that slows glucose absorption and feeds beneficial gut bacteria.
- Ghee in this recipe contributes fat-soluble vitamins A, D, E, and K2.