Ingredients

200 gms mejidool dates, deseeded

1cup milk

½cup walnuts

1½tsp ghee

¼cup sesame seeds

Method

This is the list of ingredients.

To a cooker, add the dates.

Then, add the milk.

Close the lid on top and give it 1 whistle.

This is how it should look after 1 whistle and simmer for 5 minutes.

With a spoon or a spatula, mash the dates.

In a non stick pan, add walnuts and dry roast them for about 4-5 minutes, stirring in between.

Transfer them onto a plate and let them cool completely.

Transfer them onto a chopping board and chop them fine.

In a non stick pan, add ghee.

Add the dates mixture.

Cook the mixture till all of the ghee incorporates into it. Cook on a low flame, stirring continuously.

Add the walnuts and give it a good mix.

Keep stirring till it starts to leave the sides of the pan.

Transfer it onto a clean plate and let it cool down completely.

Knead it into a ball.

With your palm flat down facing the bottom roll the mixture into a log.

This is how it should look like after rolling.

To the same plate, add sesame seeds.

Roll the khajoor log in the sesame seeds.

Cut out a piece of foil.

Put the khajoor log on to the foil and roll it in tightly.

Put it in the fridge for a few hours to set completely.

Once it has cooled, remove it out of the foil and transfer it to a chopping board.

Cut it into small pieces.

Serve fresh.

This mithai will keep at room temperature for a couple of weeks.