Khajoor pista roll

Pistachios and date log


  1. Pulse the soft dates to a coarse mix in a mixer. Don’t make a paste.

  2. 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

  3. 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

  4. Set and refrigerate for 2 hours. Slice into rounds and serve with chai.

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