Khajurachi Wadi

Ingredients
• Dates,seeded and chopped 500 grams
• Cashewnuts 1/4 cup
• Almonds 1/4 cup
• Pistachios 1/4 cup
• Ghee 5 tablespoons
• Edible gum crystals (gond),crushed 2 tablespoons
• Poppy seeds (khuskhus/posto),roasted 1 tablespoon
• Green cardamom powder 1 teaspoon
• Nutmeg powder 1/2 teaspoon
• Aluminium foil
Method
Coarsely grind the dates in a processor and transfer to a bowl. Coarsely grind the cashew nuts, almonds and pistachios.
Heat one tablespoon ghee in a non-stick pan, add the gum resin and shallow-fry till golden brown. Drain and set aside.

Add the remaining ghee to the same pan and sauté the cashew nuts, almonds, pistachios and poppy seeds. Add the dates and sauté till heated through.

Transfer to a plate and set aside to cool slightly.

Add the cardamom powder and nutmeg powder. Crush the gum resin and add. Mix well and knead into a dough.

Divide the mixture into two to three equal portions and shape into rolls. Wrap in aluminium foil and refrigerate for four to five hours.

Just before serving, unwrap the rolls and cut them into half-inch thick slices.