Khajoor (Dates) Dry Fruit Barfi (Roll)

Healthy and delicious…No sugar…and ready in a few hours, enjoy this barfi as a dessert or as a mid meal snack. So here goes the recipe:

Dates are a power pack food which helps in relief from constipation, intestinal disorders, heart problems, anemia, diarrhea etc. It is rich in different types of vitamins, minerals and fiber.







  • 2 Cups Wet/Fresh Dates (Khajoor)
  • 1/4 Cup Almond (Badam)
  • 1/4 Cup Kaju (Cashew)
  • 1/4 Cup Raisins (Kismis)
  • 1/4 Cup Desiccated Coconut
  • 1/4 Cup Akhrot (Walnut)
  • 1 tablespoon Ghee (Clarified Butter)
  • 1 tablespoon Poppy seeds + extra for garnish
  • 1/4 Cup finely chopped green pistachio for garnish

It is not necessary to use all the dry fruits mentioned above. Also can use in less quantity.


I found that I add more nuts, so this time I used

  • 3 Cups of Dates
  • 1-1.5 cups of nuts (Almond, Cashew, Pecan Nuts, Walnuts finely chopped)
  • 1/4 cup Raisins chopped


    1. Remove the seeds of the Khajoor and cut it into small pieces. (without cutting should also work, I have not tried though)
    2. Finely chop the remaining dry fruits.
    3. In a pan lightly roast  one by one, the Coconut, Almond, Kaju and walnut and keep it aside.
    4. In a pan or Kadai, heat the ghee.
    5. Once heated add the poppy seeds and let it crackle.
    1. Add Khajoor and cook it on a low flame for 5 minutes or so until the khajoor softens and becomes a lumpy mess.
    1. Add the remaining dry fruits and give it a quick mix.
    1. Switch off the gas and let it cool for 5 minutes.
    2. Now make tight cylindrical rolls  or rectangular blocks of it. (Makes around 3).
    3. Keep it in the refrigerator for 30-40 minutes.
  1. Once set, cut it into 1 cm pieces.
  2. Enjoy this healthy and delicious barfi.

Garnish Method

This time, I wanted to garnish all the outside layer of the barfi with pistachio and poppy seeds. So here is the procedure.
    1. I spread chopped pistachio layer on a butter paper, then took my rectangular barfi block and lightly patted it.
    1. Grab an edge of the butter paper, and roll it over the rectangular block, so that pistachio are evenly coated.


    1. Turn the block upside down and repeat the process, or simply roll the cylindrical block.
    2. Evenly coat all the sides with pistachio.
    1. Repeat the same process with poppy seeds, if you want to garnish with poppy seeds.



    1. Roll it in cling wrap and keep in refrigerator for couple of hours until firm. (One can leave it as is, or simply wrap it in aluminium foil or butter paper)
  1. Once firm, cut into 1 cm pieces.
  2. Enjoy a healthy and sugar free dessert.


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