Step-by-Step Instructions

1. 1.Roast Nuts and Seeds

   Heat 1 tsp ghee in a pan. Add half cup chopped almonds, half cup chopped cashews, 1/4th cup chopped walnuts, 3 tbsp pumpkin seeds, 3 tbsp chopped pistachios, and 2 tbsp sunflower seeds. Roast on low flame for 5-7 minutes until they turn crunchy. Keep aside.

2. 2.Prepare Dates Paste

   Take 1.5 cups of seedless dates. Blend them in a mixer to a smooth paste. Ensure the paste is thick and sticky.

3. 3.Cook Dry Fruit Mixture

   Heat 1 tsp ghee in the same pan. Add 2 chopped anjeer (figs) and 2 tbsp raisins. Roast on low flame for 2-3 minutes until they turn aromatic. Add the prepared dates paste. Mash and cook on medium flame for 5-7 minutes until it turns glossy and forms a smooth paste. Add the roasted nuts and seeds, and half tsp cardamom powder. Mix well on low flame for 2-3 minutes until everything is well combined. Cool the mixture slightly.

4. 4.Shape the Roll

   Take a portion of the slightly cooled mixture and shape it into a ball. Place it on a parchment paper sprinkled with roasted poppy seeds. Roll it cylindrically, ensuring it's evenly coated with poppy seeds. Wrap the roll tightly in aluminum foil and refrigerate for at least 2 hours to set completely.

5. 5.Slice and Serve

   Once the dry fruit roll is completely set, unwrap it from the aluminum foil. Using a sharp knife, cut it into thick slices. Serve immediately or store in an airtight container.