Dates and Pistachios Roll

Dates stuffed with pistachios and rolled in some more pistachios.

Course Dessert

Cuisine Indian Fusion

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 12 rolls

200 gms Dates preferably seedless
¼ cup + ⅛ cup crushed Pistachios and other nuts like mandelin, cashews, walnuts Refer notes 1
3 tablespoon crushed Gondh | Edible Gum Refer notes 2
⅛ cup Crushed pistachios for rolling Refer notes 3 optional

Soak the dates in water for 10 minutes. Then puree it. If the dates are very soft, skip soaking and blend it directly.
In a pan, add ghee and once it is hot, add the gondh and fry until it puffs up well. Strain it in a blotting paper and once it cools, powder it.
In the same pan, add the pureed dates and cook for a couple of minutes. This is optional but I feel this gives more texture and holds it in shape.
Now mix the dates and powdered gondh. Add more if the mixture is too moist. Roll this on top of a butter paper.
Flatten it and then add the pistachios mix on top.
Now carefully roll the dates mix like a log. If it sticks, grease your hands with ghee.
Once it forms a log, cover it tight with butte
paper and freeze it for 3-4 hours.
Then remove the butter paper and slice.

All kinds of nuts can be used here. Whichever is your favourite.
The Gondh makes the roll more pliable and healthy. But you can also add the crushed nuts for the mix to bind properly. Also, cooking the dates for a little more time also brings it together.
You can roll them with any topping. Coconuts or some more nuts or Poppy seeds. The choices are endless.