The Rasoi Recipes
Nov 1, 20211 min
Preparation and Cooking Time: 45 min.
Ingredients:
500 grams Pitted Medjool Dates
50 grams Cashew Chopped
50 grams Almond Chopped
25 grams Pistachio Chopped
50 grams Desiccated Coconut + 1 tbsp
1 tbsp White Poppy Seeds (Khas Khas)
1 tbsp Coconut Oil
1 tbsp Vanilla Extract
Method:
Dry roast all the nuts on medium heat until lightly toasted, once done, keep aside.
Roughly chop the dates, heat the oil on a low flame, then add the dates and cook for 5-8 minutes until soft.
Now add the nuts, desiccated coconut and poppy seeds, mix well, cook for a further minute, remove from heat, and let the mixture cool for 2-3 minutes.
Spread the mixture onto sheets of parchment paper and shape it into a 3-4cm thick roll log.
Then, sprinkle some desiccated coconut onto the parchment paper and roll the paper into a log shape.
Wrap the roll with the parchment paper and place it in the fridge for 3-4 hours until firm.
After chilling, remove the parchment paper and cut it into individual discs about ΒΌ inch thick.
Serve cold and store in an airtight container keeping them in the fridge. Consume within a month.