For stuffing, coarsely grind dry fruits of your choice.
Then grind 1 cup soaked anjeer (along with the water) and 1/2 cup dates.
Transfer the paste in a pan and cook with 1 tbsp ghee till the time all mositure is dried and you can roll it into a thin sheet. Do this test for a small amount of paste.
Also add a small amount of this paste to the dry fruit mixture so that it binds a little and while cutting the log into rolls, doesnt pop out.

Now spread the paste on a suface and roll out into a sheet of medium thickness.
Keep dry fruits stuffing in the centre, roll the sheet into a cylindrical log while carefully sealing the ends.
Roll it into roasted poppy seeds.
Refrigerate for 1 hour to set and cut into rolls.