Stuffed Dates

Method

Finely chop the almonds and pistachios together, then warm the ghee in a small frying pan over low heat. Toast the chopped nuts in the ghee for 2-3 minutes until fragrant, then remove from heat and stir in the cardamom, cloves, icing sugar and rose water to form a paste. Carefully slit each date lengthwise and remove the stone, then gently open to create a pocket for filling. Using a small spoon, fill each date with approximately 1 teaspoon of the nut mixture, pressing gently to close. Arrange the stuffed dates on a serving plate and sprinkle the sesame seeds over the top, pressing lightly to ensure they adhere. Chill for at least 30 minutes before serving at room temperature.