Firstly, in a mixer jar take 250 grams anjeer and 250 grams of dates.

Pulse and grind to smooth paste. You can also grind by adding a few pieces to avoid the mixer jar getting from jameed. keep aside.

Now heat 2 tbsp ghee and transfer the anjeer and dates paste.

Continue to cook on medium flame, making sure the paste is well combined.

Cook until the anjeer and dates paste turn shiny.

In a large heat 2 tbsp ghee, add ½ cup cashew, ½ cup almonds, ½ cup walnuts, 2 tbsp pistachios, 2 tbsp anjeer, 2 tbsp raisins, 4 apricot, and 2 tbsp sunflower seeds.

Roast on low flame until the nuts turn crunchy.

Also, add 1 tbsp poppy seeds and 2 tbsp dry coconut.

Continue to roast making sure the coconut turns aromatic.

Add in roasted nuts and ½ tsp cardamom powder. mix well.

Mix until the nuts are well combined with the dates anjeer mixture.

Combine until everything is well combined and starts to hold shape.

Roll over poppy seeds, pistachios and shape them into a cylindrical log.

Wrap in baking paper and refrigerate for 30 minutes.

Finally, cut into thick slices and enjoy Anjeer Roll Recipe for a month.