Tumr Bel Nargine

Tumr Bel Nargine (Saudi Date and Cardamom Pudding)

Tumr Bel Nargine is a beloved Saudi dessert that combines tender dates with toasted coconut, butter, and warmly spiced cardamom, often finished with toasted almonds. It is traditionally served warm in small bowls, much like a thick, spoonable custard-pudding.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) fresh soft dates (Medjool or similar), pitted, roughly chopped; or null
• •250 ml (1 cup) water, or null
• •60 g (¼ cup) unsalted butter, or ghee for a more traditional flavor; or null
• •120 g (1 cup) dried desiccated coconut, unsweetened; or null
• •1 g (1 tsp) ground green cardamom, freshly ground is best; or null
• •30 g (¼ cup) whole blanched almonds, or null
• •1 g (pinch) fine salt, or null
• •5 ml (1 tsp) rose water (optional), traditional Saudi finishing touch; or null

Steps

1. 1 Pit and roughly chop the dates. Place them in a medium saucepan with the water and bring to a gentle simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the dates break down into a thick, jam-like purée. Mash with a spoon or whisk to smooth out any large pieces.
2. 2 While the dates cook, place the blanched almonds in a dry skillet over medium-low heat. Toast, stirring frequently, for 3-5 minutes until they are pale golden and fragrant. Transfer to a small bowl and roughly chop; set aside.
3. 3 In the same dry skillet over medium-low heat, add the desiccated coconut. Toast, stirring constantly, for 2-3 minutes until it turns a light golden brown and smells nutty. Watch carefully — coconut burns quickly. Transfer to a plate and set aside.
4. 4 Stir the butter and the pinch of salt into the date purée. Cook for 2-3 minutes more until the butter is fully melted and incorporated and the mixture looks glossy.
5. 5 Stir in the toasted coconut and the ground cardamom. Simmer gently for 2 minutes so the flavors meld. If using rose water, stir it in at the very end.
6. 6 Spoon the warm pudding into small individual bowls. Scatter the toasted almonds over the top. Serve immediately while still warm; the pudding will thicken further as it cools.