Dried Figs Dates and Nuts Roll

Name: Dried Figs Dates and Nuts Roll
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 200 grams Figs / Anjir; 200 grams Dates / Khajur; 1/2 cup Almonds; 1/2 cup Walnuts; 1/2 cup Pistachios; 2 tbsp. Poppy seeds / Khus Khus; 1 tbsp. Ghee

Poonam Bachhav @cook_7898847

This dried figs dates and nuts roll serve as delectable and nutritious snack to open the fast with for an Iftar. During winters when had as breakfast with milk, they provide the body with the needed warmth and energy to kick start a day. They can be served as a healthy dessert or packed in kids snacks box. A perfect grab and go snacks for kids and working folks. These cute roundels can also be had as fasting food ( food for Vrat). The best part is that these energy rolls can be made easily within short time and have a good shelf life of 10-15 days at room temperature and about a month on refrigeration.

The recipe is inspired from my own Dates and Nuts Ladoo. The nutritious dried figs are an extra addition in this rolls. The recipes calls for tossing the chopped nuts like Pistachios ,Walnuts and Almonds in very little ghee along with poppy seeds. To this the ground paste of figs and dates are added and mixed well. The mixture is allowed to cool down and then rolled out into a log (cylinder shaped)and wrapped in an aluminium foil and refrigerated for 4-5 hours. The firm log is then cut into roundels of desired thickness. Figs and dates both act as natural sweeteners and hence no extra sugar is added to this rolls.

Poonam Bachhav @cook_7898847

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Ingredients

10 minutes

20-25 servings

200 gramsFigs / Anjir
200 gramsDates / Khajur
1/2 cupAlmonds
1/2 cupWalnuts
1/2 cupPistachios
2 tbsp.Poppy seeds / Khus Khus
1 tbsp.Ghee

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Steps

10 minutes

1

Wash the figs thoroughly and them soak them in warm water for 30 minutes minutes. This step not only cleans the figs but also softens them which eases in their chopping and grinding.
2

Drain the water from the figs. Wipe them with kitchen towel and chop them.
3

Deseed the dates and chop them finely.
4

Using a food processor or grinder pulse the chopped dates and figs to a paste without adding any water.
5

In a wok, heat ghee on a medium flame. Lower the flame and add the chopped nuts and shallow fry them until fragrant.
6

Add poppy seeds to the nuts and stir fry for few seconds.
7

Add the figs and dates mixture to the nuts and poppy seeds
8

Mix well and put off the flame.
9

Let the mixture cool down enough to handle. Now roll the mixture using an aluminium foil to a thick long log(cylinder shape). Wrap the log completely with the aluminium sheet or cling film.
10

Refrigerate the log for 4-5 hours or overnight so that it becomes firm and hard enough to be cut into roundels.
11

Cut the roll into roundels of desired thickness using a sharp knife. These roundels can be stored at room temperature for 10- 15 days and up to a month on refrigeration.