• Remove the seeds of the Khajoor and cut it into small pieces. (Without cutting should also work as they are soft). One can use a food processor too.
  3 cup Dates
• Finely chop the remaining dry fruits. One can use a food processor too.
• In a pan, lightly roast the Coconut.
  ¼ Cup Desiccated coconut
• Remove it and lightly roast all the remaining nuts one by one.
  1-1.5 cup Nuts
• In a pan or Kadai, heat the ghee.
  1 tablespoon Ghee
• Once heated, add the poppy seeds and let it crackle.
  1 tablespoon Poppy seeds
• Add Khajoor, raisins, and cook it on a low flame for 5 minutes or so until the Khajoor softens and becomes a lumpy mess.
  3 cup Dates, ¼ Cup Raisins
• Add the remaining dry fruits and give it a quick mix.
  1-1.5 cup Nuts
• Switch off the gas and let it cool for 5 minutes.
• While the mixture is still warm, make tight cylindrical rolls. Makes around 3
• Keep it in the refrigerator for 1-2 hours.
• Once set, cut it into 1 cm pieces.
• Store it in an air-tight container. Enjoy.

Garnish Method

• I garnish my roll either with pistachio or poppy seeds.
  ¼ Cup green pistachio, 1 tablespoon Poppy seeds
• Spread the finely chopped pistachios evenly on a sheet of butter paper.
• Place one roll on the pistachio layer and gently swirl it so the pistachios stick evenly.
• Alternatively, lift one edge of the butter paper and roll it over the rectangular or cylindrical block to coat it evenly
• Turn the block upside down and repeat, or simply roll the cylindrical block until all sides are evenly coated with pistachios.
• If garnishing with poppy seeds, repeat the same process using poppy seeds instead of pistachios.
• Once coated, wrap the roll tightly in cling wrap.
• Refrigerate for a couple of hours until firm.
• Slice into 1 cm pieces once set.
• Store in an air-tight container.