firstly, in a bowl take 1 cup of dates and ½ cup raisins.

soak in 1 cup hot water for 30 minutes or until it softens.

transfer to the mixi and blend to smooth paste. keep aside.

in a heavy-bottomed pan, take ½ cup cashew, ¼ cup almonds.

roast on low flame until the nuts turn crunchy.

also, add 2 tsp poppy seeds and 1 cup dry coconut.

roast until the coconut turns slightly golden brown. keep aside.

in a large kadai, take 1 cup jaggery and ¼ cup water.

stir until the jaggery melts. continue to boil until 2 string consistency is achieved.

now add in dates raisins paste and cook.

cook for 3-4 minutes or until the mixture thickens. make sure to cook well, else the burfi will be sticky.

further, add roasted nuts and mix well.

also, add 1 tsp ghee and continue to cook until the mixture separates the pan.

additionally, add 2 tbsp powdered badam and ¼ tsp cardamom powder.

mix well, combining everything well. adding powdered badam helps to absorb excess moisture, adjust the quantity accordingly.

now transfer to the baking paper and shape to a log shape.

roll into roasted sesame seeds and roll tightly in butter paper.

finally, cut into desired shapes and enjoy pancharatna halwa for 2 weeks.