Saturday, March 7, 2015

Dry Fruits & Nuts Roll

Yields: 40 pieces


Soft Dried Dates - 450gms (approx. 3 1/2 cups)
Soft Dried Figs / Anjeer- 225gms (approx. 1 3/4 cups)
Almonds - 75gms (1/2 cup)
Walnuts - 100gms (1 cup)
Pistachios - 25gms (1/4 cup)
Poppy Seeds - 2 to 3 tablespoons
Orange Zest - 1 1/2 teaspoons
Clarified Butter / Ghee - 2 tablespoons
Dry Ginger Powder - 1/4 teaspoon
Nutmeg Powder - 1/4 teaspoon

For Aids:

One thick plastic sheet
A plate or a small tray


  1. Chop the dates and figs.Coarsely blend them together. Do not add any water. Keep aside.
  2. Dry roast almonds, walnuts, pistachios and poppy seeds separately.
  3. Roughly chop the almonds, walnuts and pistachios. You could use a blender but that might shred the nuts into too small pieces or powder them little bit.
  4. Heat clarified butter or ghee in a pan.
  5. Add dry ginger powder and nutmeg powder. Saute for half a minute.
  6. Now add orange zest. Saute a for 2-3 seconds. 
  7. Add blended dates and figs. If the dates are little dry, when you blend them, they might turn into a coarse powder. In that case, add 2 tablespoons water. Mix thoroughly on medium flame for 4-5 minutes. Turn off the heat.
  8. Add the chopped nuts. Mix thoroughly. Leave it aside for 2 minutes.
  9. Knead the mixture thoroughly(preferably, when it is still hot) and then divide it into 4 equal portions and make smooth balls.
  10. Transfer the roasted poppy seeds into a plate or tray.
  11. Place a ball on the plastic sheet and roll it to form a cylinder of approximately 1 1/2 inch diameter.
  12. Roll the cylinder over poppy seeds to cover them outer sides.
  13. Repeat steps 12 & 13 for the remaining balls.
  14. Refrigerate the cylinders in an air tight box for 2-3 hours. Do not stack them on one another. 
  15. Cut the cylinders into thin discs.
  16. Serve.


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