How To Make Khajoor Roll Salami

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; remove from a plate and set aside.
Roughly chop the dates. Melt the oil on a low flame, then add the dates and cook for 5-8 minutes until soft, using a wooden spoon or a spatula.
Add the nuts, desiccated coconut, and poppy seeds, mix well, cook for another minute, remove from heat, and let the mixture cool for 2-3 minutes.
Split the mixture in half on parchment paper or cling film and shape it into a 3-4cm thick roll log.
Once you have done this, spread some desiccated coconut on the parchment paper and roll it so the coconut is coated well.
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's log and cut it into individual discs about ¼ inch thick.

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

NB:

If you want a Chocolatey test, sieve three tablespoons of Cocoa powder in step 2.

Khajoor Roll Salami