Remove seeds from khajur, or you can also use seedless dates. Chop dates to small pieces or you can even coarsely grind them.
In a pan dry roast poppy seeds in medium flame for a minute. When done take it down on a plate.
Reheat the same pan, add ghee and now add all the chopped dry fruit. Mix well, roast it for about 2 min. Stir continuously to avoid burning.
Add grated coconut, mix well. Cook it on lower flame. Add the roasted poppy seeds (khuskhus). keep a spoonful for garnishing later and then add the chopped khajur into the pan.
Mix well, lower flame, mix well as it will take time. Now on a medium flame, cook for about 3-4 minutes. Do not overcook.
Transfer the mixture to a wide plate, let it cool down. Divide into parts, rub little ghee to your palm and shape to cylindrical rolls.
Once the khajur rolls are ready, place it on aluminumm foil, sprinkle the khuskhus and pista on it, and then roll the khajur over it so that it sticks to the roll.
Cover the rolls in foil and Refrigerate for 1 -2 hours.
Take the khajur rolls out and place them on a chopping board. Cut them into half inch pieces.
Your Khajur roll is ready. Store them air tight containers.
