Fruit and Nut Khajoor Roll Salami
Preparation and Cooking Time: 45 min.
700 grams Pitted Medjool Dates
65 grams Hazelnuts Chopped
65 grams Cashew Nuts Chopped
65 grams Almonds Chopped
65 grams Pistachio Nuts Chopped
85 grams Raisins
100 grams Cranberries
50 grams Desiccated Coconut + 2 tbsp
1 tbsp White Poppy Seeds (Khas Khas)
2 tbsp Coconut Oil
1 tbsp Vanilla Extract
Dry roast all the nuts on medium heat until lightly toasted, remove in a plate and set aside.
Roughly chop the dates, melt the oil on a low flame, then add the dates and cook for 8-10 minutes until soft with a wooden spoon or a spatula.
Now add the nuts, raisins, cranberries, desiccated coconut and poppy seeds, mix well, cook for a further minute, remove from heat, and let the mixture cool for 2-3 minutes.
Take the mixture in half on parchment paper and shape it into a 3-4cm thick roll log.
Spread some desiccated coconut on the parchment paper, roll the log so that the desiccated coconut is coated well.
Wrap the roll with the parchment paper and place it in the fridge for 2-3 hours until firm.
After chilling, remove the parchment paper and cut them into individual discs, about ¼ inch thick.
Serve cold and store in an airtight container keeping them in the fridge. Consume within a month.