Fruit and Nut Khajoor Roll Salami

Preparation and Cooking Time: 45 min.

Ingredients:

700 grams Pitted Medjool Dates

65 grams Hazelnuts Chopped

65 grams Cashew Nuts Chopped

65 grams Almonds Chopped

65 grams Pistachio Nuts Chopped

85 grams Raisins

100 grams Cranberries

50 grams Desiccated Coconut + 2 tbsp

1 tbsp White Poppy Seeds (Khas Khas)

2 tbsp Coconut Oil

1 tbsp Vanilla Extract

Method:

1. Dry roast all the nuts on medium heat until lightly toasted; remove from a plate and keep aside.

2. Roughly chop the dates. Melt the oil on a low flame, then add the dates and cook for 5-8 minutes until soft, using a wooden spoon or a spatula.

3. Now add the nuts, raisins, cranberries, desiccated coconut, and poppy seeds, mix well, cook for another minute, remove from heat, and let the mixture cool for 2-3 minutes.

4. Spread the mixture in half on parchment paper and shape it into a 3-4cm thick roll log.

5. Once you have done this, spread some desiccated coconut on the parchment paper and roll it so the coconut is coated well.

6. Wrap the roll with the parchment paper and place it in the fridge for 3-4 hours until firm.

7. After chilling, remove the parchment paper and cut it into individual discs about ¼ inch thick.

• Serve cold and store in an airtight container in the fridge. Consume within a month.

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Fruit and Nut Khajoor Roll Salami | The Rasoi Recipes