Khajur Rolls
Ingredients
Dates – 400 grams (2 cup)
Walnuts – 50 grams (½ cup)
Cashews – 50 grams (½ cup)
Almonds – 50 grams (½ cup)
Dry coconut – 25 grams (½ cup) (grated)
Pistachios – 20 grams (2 tbsp)
Chironji – 20 grams (2 tbsp)
Poppy seeds – 20 grams (2 tbsp)
Nutmeg – 1
Green cardamom – 6-7
Ghee – 2 tbsp
Method
1. Chop down the cashews, almonds, walnuts and dates.Thinly slice the pistachios Stone grind the green cardamom seeds and nutmeg into fine powder.
Making:
2.Dry roast the cashews, almonds and walnuts in a wok for 2 to 3 minutes on medium flame. Then transfer them in a bowl. Now pour some ghee in the hot wok. When the ghee melts, fry the poppy seeds for 2 minutes on low flame while stirring constantly.
3.Once the poppy seed becomes fragrant, add nutmeg-green cardamom powder, dates, roasted dry fruits, coconut and chironji to it. Keep the flame on low and mix all the ingredients thoroughly. Then turn off the flame and transfer the mixture on a plate so that it cools down quickly.
4.Pinch some mixture with greased hand and roll it into a long log. Coat the barfi with pistachios and place over a plate. Wrap all the logs with aluminum foil and refrigerate for 2 hours. Then unwrap and cut the logs into ½ cm thick barfi chunks and place them on a plate. Khajur dry fruits barfi is now ready to serve.
Ingredients
Dates – 400 grams (2 cup)
Walnuts – 50 grams (½ cup)
Cashews – 50 grams (½ cup)
Almonds – 50 grams (½ cup)
Dry coconut – 25 grams (½ cup) (grated)
Pistachios – 20 grams (2 tbsp)
Chironji – 20 grams (2 tbsp)
Poppy seeds – 20 grams (2 tbsp)
Nutmeg – 1
Green cardamom – 6-7
Ghee – 2 tbsp
Method
1. Chop down the cashews, almonds, walnuts and dates.Thinly slice the pistachios Stone grind the green cardamom seeds and nutmeg into fine powder.
Making:
2.Dry roast the cashews, almonds and walnuts in a wok for 2 to 3 minutes on medium flame. Then transfer them in a bowl. Now pour some ghee in the hot wok. When the ghee melts, fry the poppy seeds for 2 minutes on low flame while stirring constantly.
3.Once the poppy seed becomes fragrant, add nutmeg-green cardamom powder, dates, roasted dry fruits, coconut and chironji to it. Keep the flame on low and mix all the ingredients thoroughly. Then turn off the flame and transfer the mixture on a plate so that it cools down quickly.
4.Pinch some mixture with greased hand and roll it into a long log. Coat the barfi with pistachios and place over a plate. Wrap all the logs with aluminum foil and refrigerate for 2 hours. Then unwrap and cut the logs into ½ cm thick barfi chunks and place them on a plate. Khajur dry fruits barfi is now ready to serve.
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