Method
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Pulse the soft dates to a coarse mix in a mixer. Don’t make a paste.
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Heat the ghee in a pan and add the dates. Mix on a low heat for 2 minutes. Add the ground almonds, cashew and 25 gms pistachio. Add the cardamom powder and stir for 2 minutes
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Flatten the mix over baking parchment and leave to cool for 30 minutes. Roll into a log, approximately 18cm in length, applying some pressure so that the mixture is compact and roll in the remaining pistachio to coat
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Set and refrigerate for 2 hours. Slice into rounds and serve with chai.