top of page

Khajoor Roll Salami

Preparation and Cooking Time: 45 min.


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


  1. Dry roast all the nuts on medium heat until lightly toasted, once done, keep aside.

  2. Roughly chop the dates, heat the oil on a low flame, then add the dates and cook for 5-8 minutes until soft.

  3. 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.

  4. Spread the mixture onto sheets of parchment paper and shape it into a 3-4cm thick roll log.

  5. Then, sprinkle some desiccated coconut onto the parchment paper and roll the paper into a log shape.

  6. Wrap the roll with the parchment paper and place it in the fridge for 3-4 hours until firm.

  7. After chilling, remove the parchment paper and cut it into individual discs about ¼ inch thick.

  • Serve cold and store in an airtight container keeping them in the fridge. Consume within a month.

How To Make Khajoor Roll Salami | Recipe
Khajoor Roll Salami | The Rasoi Recipes

bottom of page