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Shilpa

Date Barfi Shortbread

Buttery shortbread meets classic Indian barfi! These Date Barfi Shortbread squares have a melt-in-mouth saffron base, a chewy date and nut filling, and a glossy white chocolate marble top, perfect for Diwali gifting or festive sweet platters.
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Prep Time 1 day 6 hours
Cook Time 30 minutes
Chilling time 4 hours
Servings: 16 squares
Course: Dessert
Cuisine: fusion, Indian
Ingredients Method Notes

Ingredients
  

For the Saffron Shortbread Base
  • 5–8 strands saffron soaked in warm milk 1 tbsp
  • 60 g Unsalted Butter (softened) ¼ cup
  • 48 g Powdered Sugar ⅓ cup
  • 1/8 tsp Cardamom powder
  • 120 g All-purpose flour 1 cup
For the Date Barfi Layer
  • 200 g Dates (seedless) chopped or coarsely ground — 1¼ cups
  • 15 g Ghee 1 tbsp
  • ¼ tsp Cardamom powder
  • 40 g Almonds (dry roasted & roughly chopped) ⅓ cup
  • 40 g Cashews (dry roasted & roughly chopped) ⅓ cup
  • 40 g Walnuts (dry roasted & roughly chopped) ⅓ cup
  • 20 g Pistachios (dry roasted & roughly chopped) 2 tbsp
For the White Chocolate Topping
  • 100 g White chocolate (chopped) ¾ cup
  • 50 g whole milk — ¼ cup ¼ cup
  • Yellow gel food color — a drop or two

Method
 

Prepare the Saffron Shortbread Base
  1. Soak 5–8 saffron strands in 1 tbsp of warm milk. Set aside.
  2. In a bowl, cream together 60g softened butter and 48g powdered sugar until smooth and creamy. Add the saffron milk and ⅛ tsp cardamom powder. Mix well.
  3. Sift in 120g all-purpose flour and combine until no dry streaks remain.
  4. Line an 8x8-inch baking pan with parchment paper, leaving a small overhang for easy removal. Press the dough evenly into the pan with the back of a spoon or flat utensil. Prick the surface with a fork.
  5. Bake in a preheated oven at 180°C (350°F) for 15–18 minutes or until the edges turn slightly golden. Set aside to cool.
Make the Date Barfi Layer
  1. Coarsely chop or grind 200g dates. Heat 1 tbsp ghee in a pan, add the dates and ¼ tsp cardamom powder, and cook over medium heat, stirring until soft and sticky.
  2. Add the roasted and roughly chopped nuts (almonds, cashews, walnuts, pistachios) and mix until combined.
  3. Spread this mixture over the baked shortbread base. Press it gently using a scraper or flat spatula to even out the layer. Let it set aside.
Add the White Chocolate Marble Top
  1. Melt 100g white chocolate with 50g hot whole milk until smooth. Pour this over (reserving 1/2 tbsp) the date-nut layer and spread evenly.
  2. Tint the reserved 1/2 tbsp white chocolate-milk mixture with a drop of yellow gel color, and drizzle small dots over the surface. Use a toothpick to create a marble effect.
  3. Refrigerate for 3–4 hours, then slice into squares and serve.

Notes

Storage Instructions

  • Room temperature: 2–3 days.
  • Refrigerator: 1 keep.
  • Freezer: 1 month.