Ingredients
• Dates 100 grams
• Walnuts 50 grams
• Almonds 25 grams
• Pistachios 25 grams
• Figs 25 grams
• Ghee 1 tablespoon
• Edible gum crystals (gond) 1 tablespoon
• Aluminium foil 1 sheet
• Poppy seeds (khuskhus/posto) 2 tablespoons
Method
Dry-roast the walnuts, almonds and pistachios. Coarsely chop the dates, walnuts, almonds, pistachios and figs.
Heat the ghee in a non-stick pan and add the gum resin. Shallow-fry the resin till the grains are swollen. Drain and crush or chop finely.
Heat the ghee remaining in the pan, add the chopped nuts and gum and sauté till fragrant. Set aside to cool.
Knead the mixture into a dough, and spread it on a piece of aluminium foil. Tightly roll up the date mixture with the help of the foil and place in a refrigerator for about an hour.
Remove the foil and cut the nut roll into one-inch pieces. Roll in poppy seeds and serve.
• Dates 100 grams
• Walnuts 50 grams
• Almonds 25 grams
• Pistachios 25 grams
• Figs 25 grams
• Ghee 1 tablespoon
• Edible gum crystals (gond) 1 tablespoon
• Aluminium foil 1 sheet
• Poppy seeds (khuskhus/posto) 2 tablespoons
Method
Dry-roast the walnuts, almonds and pistachios. Coarsely chop the dates, walnuts, almonds, pistachios and figs.
Heat the ghee in a non-stick pan and add the gum resin. Shallow-fry the resin till the grains are swollen. Drain and crush or chop finely.
Heat the ghee remaining in the pan, add the chopped nuts and gum and sauté till fragrant. Set aside to cool.
Knead the mixture into a dough, and spread it on a piece of aluminium foil. Tightly roll up the date mixture with the help of the foil and place in a refrigerator for about an hour.
Remove the foil and cut the nut roll into one-inch pieces. Roll in poppy seeds and serve.
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