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INGREDIENTS
8 inch (2L) square cake pan, greased with ghee
3 cups whole or 2% milk
8 oz chopped dates
2 tsp ghee or oil
1 cup finely chopped walnuts, divided, optional
METHOD
In a heavy saucepan (do not use a non-stick pan), bring milk to a boil over medium to medium-low heat. Reduce heat to maintain a gentle boil. This is critical. As milk foams and rises to the top, every 5 to 6 minutes, stir it back in. Boil gently until reduced by half. This will take about 30 to 35 minutes.
Meanwhile, in a food processor, process dates into a paste. Set aside. When milk is sufficiently reduced, stir in dates and reduce heat to low. Add ghee. Cook, stirring continuously, until mixture begins to hold together, 5 to 6 minutes.
Stir in half of the walnuts and mix well. Place in prepared pan and pat evenly with a greased spatula. Sprinkle remaining walnuts on top and press into place.
Refrigerate overnight to set. Cut into bite-size pieces and serve.
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