Wash the Dates thoroughly, until the water runs clean.

In a heavy bottom sauce-pan bring the water to boil, add the Dates and turn off the flame.

Allow the Dates to soak for atleast an hour.

After the Dates have soaked for an hour turn on the flame and cook the Dates for 15-20 minutes.

Turn off the flame, brake the Dates in the water using back of a ladle.

Once the mixture has come down to a temperature when you can work with it, using a sieve or strainer or cheese cloth begin to sieve the mixture in small batches. (I have used sieve because I did not want to lose on the pulp. I wanted the date pulp of remain in the syrup.)

Once the entire mixture has been strained transfer it to the same saucepan and bring it to boil and cook for 5-10 minutes. Remember to stir continuously.

If you choose to cook it more you’ll have a thick syrup so use your judgement. If the Dates you have used were really pulpy you might want to increase the quantity of water by a cup, here too use your judgement and eyeball the quantity.

Transfer the cooled Date Syrup to a clean jar and refrigerate.

Use as required.