Step-by-Step Instructions

1. 1.Roast Nuts and Seeds

   In a pan, heat 1 tsp of ghee. Add 1/2 cup chopped almonds, 1/2 cup chopped cashews, 1/4 cup chopped walnuts, 3 tbsp pumpkin seeds, 3 tbsp chopped pistachios, and 2 tbsp sunflower seeds. Roast on a low flame, stirring continuously until the nuts and seeds turn crunchy and aromatic. Once done, keep the mixture aside.

2. 2.Prepare Date Paste

   Take 1.5 cups of seedless dates in a blender. Blend to a smooth paste without adding any water.

3. 3.Sauté Dried Fruits and Cook Paste

   In the same pan, heat another 1 tsp of ghee. Add 2 chopped anjeer (figs) and 2 tbsp chopped raisins. Roast on low flame until they become aromatic. Then, add the prepared dates paste. Mash and cook on medium flame until the paste turns glossy and smooth.

4. 4.Combine All Ingredients

   To the pan with the date paste, add the roasted nuts and seeds mixture. Also, add 1/2 tsp of cardamom powder. Mix everything well on a low flame until it is well combined and forms a single mass.

5. 5.Shape the Roll

   Transfer the mixture to a plate and allow it to cool slightly. While the mixture is still warm, grease your hands with ghee and gather the mixture to form a large ball.

6. 6.Coat and Set the Roll

   Sprinkle roasted poppy seeds on a piece of parchment paper. Place the mixture ball on it and roll it into a cylindrical log, ensuring it's evenly coated. Wrap the log tightly in aluminum foil, seal the ends, and refrigerate for 2 hours or until it sets completely.

7. 7.Slice and Serve

   Once the roll has set, unwrap it from the foil. Using a sharp knife, cut it into thick slices. The dry fruit roll is ready to be served or stored in an airtight container.