This winter season enjoy the bounty of the special dates that are full of energy and goodness. Most people associate dates — which are high in soluble fiber — with their many digestive track benefits, but that’s not all these little fruits are good for. They are also rich in vitamins and minerals. Some of the potential benefits of dates include helping to fight osteoporosis by contributing to overall bone health. Since dates help the body feel full faster than many other foods they are often used when breaking a fast to avoid overeating. This makes dates a great food for those looking to watch their weight without sacrificing flavor.

Dates are considered a healthier alternative sweetener to refined sugar, rich in minerals and fiber. But dates have a place in savory cooking too, especially in the popular Middle Eastern and Mediterranean cuisines.

These delicious date squares are made with a crumbly oat crust and a generous date filling. Put the dates, sugar, water, and vanilla in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes, stirring frequently.  Remove from the heat and stir in vanilla. Let the mixture cool for 5 to 10 minutes while you prepare the crust. Heat the oven to 375 F. Lightly butter a 13x9x2-inch baking pan. Cream butter and brown sugar together until light and fluffy. Combine flour, salt, and soda; stir well. Add the flour mixture to creamed mixture. Mix well. Stir in oats, blending well. Pat about half of the mixture (about 2 1/2 cups or 13 ounces) into the prepared baking pan; spread with date filling then sprinkle evenly with remaining crust mixture. With your hand, tamp down the top crust layer lightly. Bake at 375 F for about 25 to 30 minutes, or until browned. Cut into bars while still warm; let cool and remove from pan.

Place dates and three tablespoon of boiling water in a bowl; let steep for three minutes. Transfer to a food processor; add one cup coconut and pulse until a chunky mixture forms. Using a teaspoon, form rounded balls and roll in remaining coconut to completely coat. Place on a baking sheet and chill until cool and set, at least 15 minutes or overnight. Bring to room temperature before serving.

Add dates and water in blender and make a paste of dates. Heat milk in a pan and cook it on low flame then add date paste and stir with spoon. When both mix together, add half quantity of crushed walnut and almond. Dish out kheer and refrigerate it. At the end garnish with crushed biscuits, walnut, almond and fresh cream and serve it.

Soak dates in milk at least for one hour, and grind coarsely. Heat a pan, melt butter, add the coarse ground dates, sauté well, then add sugar. Keep sautéing till the mix comes out of the pans (non sticky stage and the ghee oozes out). Add cinnamon powder, vanilla essence and a pinch of salt. Mix well, then add crushed almonds, mix well and take off the flame. Add biscuits to the dates mix and mix well till it is evenly incorporated. Take a tray and grease it with melted butter. Spread the mix in the tray and level it. Cool and slice to your desired shapes and serve. Garnish with cashew nuts.