Khajoor Shake
کھجور کا شیک
Khajoor shake is the drink many Pakistani families blend for iftar, since dates are what the fast is traditionally opened with. Soft dates and cold milk make a thick, caramel-sweet shake that needs no sugar at all, and a few almonds add body. The step that matters most is soaking the dates in warm milk first, so they soften and blend completely smooth instead of leaving chewy bits at the bottom of the glass.
- ⏱ Total: 22 min
- Prep: 20 min
- Cook: 2 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Put the pitted dates and almonds in the blender jar, pour over the warm milk and leave to soak for 15–20 minutes, until the dates are very soft.
Blend the dates, almonds and soaking milk for about 1 minute into a thick, completely smooth paste. Scrape down the sides once if needed.
Add the chilled milk, the cardamom and the ice cubes.
Blend on high for 30 seconds, until frothy and the ice is fully crushed.
Taste and add the honey only if it needs more sweetness, blending for 5 seconds to mix. Pour into glasses and serve at once.
Kitchen notes
Always check each date for stones and hard caps before blending. A missed stone can crack the blades and spoil the whole batch.
Hard or dry dates need longer soaking. Soak them overnight in the fridge, or in hot milk for 30 minutes.
At iftar, open the fast with a date and water first and drink the shake slowly. It is rich and filling on an empty stomach.
An iftar favourite
Dates hold a special place in Ramadan, because the fast is traditionally broken with a date and water. In many Pakistani homes, that habit has grown into a jug of khajoor shake on the iftar table, next to the pakoras, fruit chaat and Rooh Afza. It is also a popular sehri drink, since milk and dates are filling and release energy slowly through a long day of fasting. Outside Ramadan it makes a quick, naturally sweet breakfast or an after-gym drink.
Soaking is the secret
Dates are dense and sticky, and if you blend them dry with cold milk, chewy pieces end up stuck under the blades or sitting at the bottom of the glass. Soaking them in a little warm milk for 15 to 20 minutes softens the skins and flesh, and blending them with only that small amount of milk first grinds them into a smooth paste. Only then do the cold milk and ice go in. Almonds blended in the same way add body and a gentle nutty taste.
Variations
- Banana khajoor: add one ripe banana with the dates for a thicker shake.
- Oats: blend in 2 tablespoons of rolled oats for a more filling sehri drink.
- Dry fruit: add a few cashews, pistachios or walnuts along with the almonds.
- Lighter: use low-fat milk and 8 dates instead of 12.
Serving and storing
Serve khajoor shake as soon as it is blended, while it is cold and frothy. The finished shake keeps in the fridge for a few hours but thickens a lot; stir in some cold milk before pouring. The soaked date paste, without the milk and ice, keeps for a day in a covered box in the fridge.
Questions people ask
Which dates are best for khajoor shake?
Soft, moist dates blend best. Pakistani Aseel dates from Khairpur are a good everyday choice, and Medjool or Ajwa are lovely if you have them. Dry, hard dates work too if soaked longer.
Does khajoor shake need sugar?
Usually not. Twelve dates make the shake sweet enough for most people. Taste it first and add a teaspoon of honey only if your dates are not very sweet.
Can I make it ahead for iftar?
Soak and blend the date paste a few hours before iftar and keep it covered in the fridge. Add the cold milk and ice and blend just before the azaan, so it is fresh and frothy.
Nutrition (estimate, per serving)
- Calories
- 345
- Protein
- 11 g
- Fat
- 11 g
- Carbs
- 51 g
