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Recipe from Khalel Mustafa Oqdeh, executive chef at Dubai World Trade Centre's award-winning catering kitchen.
Combine the warm dates and roasted flour with the ghee until you work up a firm dough that can be moulded. Add the sugar, cardamom and saffron and work them in evenly.
Mix the batter with the almond flakes and place into small tin moulds. Compress firmly until shaped.
Remove from the mould and coat with the date syrup.
Serve on an elegant tray and store leftovers in an air-tight container.
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