Remove the seeds of the Khajoor and cut it into small pieces.
Finely chopped fig and raisins.
Finely chop the remaining dry fruits.

In a pan lightly roast the Coconut. Remove it and lightly roast all the remaining nuts one by one. Then lightly roast poppy seeds. Keep everything aside.

In a pan or Kadai, heat the ghee.
Once heated add Khajoor and cook it on a low flame for 5 minutes or so until the khajoor softens and becomes a lumpy mess. Add the remaining dry fruits and give it a quick mix. (Keep 2tbsp pistachios aside for garnishing). Turn off the gas and let it cool for 5 minutes.

Now make tight cylindrical rolls  or rectangular blocks of it. (Makes around 2-3). For garnishing spread poppy seeds and chopped pistachio layer on a butter paper. Take on of the roll and gently swirl around or simply roll the cylindrical block. Make sure coat all the sides with pistachio and poppy seeds.

Roll it in cling wrap or aluminum foil and keep in refrigerator for couple of hours until set. Once set, cut it into 1 cm pieces.