First of all chop almond, walnut, cashew and pistachio and keep it aside.
Roughly chop the dates and discard their seeds. I am using Medjool dates, they are soft and having caramel sort of taste which makes this burfi tastier. Grind them coarsely.

In a pan dry roast all the chopped nuts into medium flame for few minutes.
Now heat a nonstick pan on medium low flame and add ghee. Once it melts, add poppy seeds and stir continuously for few seconds.

Now add grind dates, nuts and cardamom powder.
Mix well and saute for another 2-3 minutes.
After 2-3 minutes switch off the flame and let the mixture cool down.

When the mixture is cool enough to touch make a cylindrical shape by pressing with both hands.
Coat this log with some poppy seeds and some chopped pistachio so that it covers the whole cylinder shape of the mixture.

Now place this rolled burfi on aluminum foil sheet and wrap up tightly. Keep it in the fridge for an hour to set.

After an hour when the rolled burfi is set, take them out of the fridge. Cut them into 1/2″ thick pieces.

Khajur burfi or dates burfi or dates and nuts rolls are ready to serve.