Wash and deseed the dates. If you choose pitted dates, you can eliminate this step. I recommend using Mejdhool dates as they are high in nutrition and are very soft.
Boil 2 cups of hot water and soak the pitted dates for up to 4 hours. If you pick the dates that are dried, you need to soak them longer. I have used medjool dates in this recipe which are very soft.
Check if the dates are really soft. Dates soak up some water and becomes very soft to touch.
Now strain the water and blend the soft dates in a blender. I would keep the strained water in case you need it later.
Blend until it forms a smooth paste. Alternately, you can add the strained water to the blended mixture to make sure it is not too thick.
Boil this blended dates paste in a pan on medium flame until all the extra water dries up and the paste turns into syrup consistency. I cooked the paste for up to 30 minutes.
The syrup resembles honey and turns dark in colour. At this point you can turn off the flame.
Cool the dates syrup and store them in an airtight glass jar.