For the date roll :
In a plate microwave nuts for a minute. Let it cool and blitz it coarsely.
In a pan add ghee and date paste. Cook until it softens. Add nuts and poppy seeds and mix well.

Transfer on parchment paper and knead folding the paper as it can be very hot.
Divide in 2 and roll it out. Refrigerate until almond barfi is done.

Almond barfi:
In a bowl add almond powder and milk powder.
In a pan, add sugar and water. Bring it to boil and cook until syrup is sticky. (this will take about 4 to 5 minutes).

Add almond mixture and mix until incorporated. Add the ghee and stir. Continue to cook on low heat until it forms a dough consistency.
Turn off heat and transfer on a greaseproof paper and knead by folding the paper as it will be hot. Continue for about 5 minutes until you can roll a ball without sticking.

Divide roll in 2 parts and roll one part and place the date roll and cover. Roll it out to smooth the outer layer. Cover with silver leaf if preferred. Let it cool at room temperature for couple of hours. Slice the roll and cut in thin slices.