1331. Rangina Bars

Rangina is quickly becoming prominent on MCW with all its variations. At the most basic level, rangina are fresh soft dates topped with fried flour. I see how it may sound strange, but you need to see how it can out-of-this-world.
So this rangina version uses the classic flavors and enhances them to form bars. Toasted flour and milk powder are essential to exuding an authentic flavor.



Ingredients:

For the base:
250g digestive biscuit, powdered
50g butter, soft
2 Tbsp ashta

For the filling:
1 cup flour, toasted
1 cup powder milk, toasted
1 tsp cinnamon
½ tsp cardamom
1 can sweet cond milk
5 squares kiri, room temp
1 small can ashta
50g butter, soft
¾ cup date paste

To top:
1 Tbsp cocoa powder
½ tsp cinnamon
pastachio

Method:

Line base of square springform with parchment paper.
Mix base ingredients and press on base of tin.
In a food processor, mix all the 2nd layer ingredients well. Pour over the biscuit base.
Bake at 350F for 20-25 minutes.
Cool completely, unmold, cut into bite-sized squares, and sprinkle with the suggested toppings.

صحة و عافية