Khajur roll recipe | dry fruit roll | sugar free dry fruit barfi

Khajur Roll is a naturally sweet delicacy made without any added sugar. The sweetness comes entirely from dates, also known as khajur. This recipe combines dates with dry fruits, creating a wholesome, flavorful treat. In this guide, I’ll share a special technique to make dry dates soft and moist, ensuring your Khajur Roll turns out perfect.

Renowned for its rich, sweet flavour and chewy texture, Khajur Roll is not just delicious but also nutritious. It’s a great source of calcium and protein, making it an excellent choice for kids, new mothers, and elderly individuals. Consuming Khajur Roll in the morning provides a significant energy boost, making it an ideal start to the day.

I’ll provide the perfect ingredient ratios and a few fail-proof tips to help you create market-style Khajur Rolls on your first try. Give it a go!

1. Choose the Right Dates:
   • Use moist and seedless dates for the best results. If you have dry dates, pressure-cook them to soften them with steam.
   • After steaming, sauté the dates in ghee to evaporate excess moisture. This step makes the dates soft and stretchy, allowing them to bind easily into rolls.
   • If you’re using naturally soft dates, you can skip the pressure-cooking process.
2. Prepare the Dry Fruits:
   • Roast the dry fruits on a low flame to enhance their crunchiness.
   • Feel free to use dry fruits of your choice and adjust the proportions according to your preference.
3. Storage Tips:
   • Khajur Roll has a long shelf life. Store it in an airtight container, and it will stay fresh for 20–25 days during winter.

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Recipe video

Khajur roll recipe | dry fruit roll | sugar free dry fruit barfi

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Rest time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Indian sweets

Cuisine Indian

Servings 1 kg

Ingredients

 

1x2x3x

• ▢ 500 grm khajur - dates
• ▢ ¼ cup ghee
• ▢ 50 grm or ½ cup chopped almonds
• ▢ 50 grm or ½ cup chopped cashews
• ▢ 25 grm or ¼ cup chopped pistachio
• ▢ 25 grm or ¼ cup chopped walnuts
• ▢ 2 tbsp watermelon seeds
• ▢ 2 tbsp pumpkin seeds
• ▢ ¼ cup chopped fig - anjeer
• ▢ 2 tbsp or 25 grm kismis
• ▢ Coated with poppy seeds and pistachio slits

Instructions

• Remove seeds from the dates and chop them into pieces. Keep them aside.
• Now, in a pressure cooker, add some water, place a bowl in the center, and add the chopped dates into it. Cover the dates with a plate. Then cover the pressure cooker with its lid and cook on high flame for 5 whistles.
• Meanwhile, in a kadai, add 1 tbsp ghee and roast ½ cup almonds, ½ cup cashews, ¼ cup walnuts, and ¼ cup pistachios on a low flame. Then add 2 tbsp watermelon seeds and 2 tbsp pumpkin seeds, and roast until the dry fruits turn golden and crunchy.
• Switch off the gas, take out the dry fruit mixture onto a plate, and keep it aside.
• Once the pressure cooker cools down, check the dates—they should be soft and moist.
• In a pan, add 3 tbsp ghee and the deseeded dates. Roast until the dates become soft. Mash the dates with a masher so their pieces merge together. Cook until the dates become sticky, and ghee starts oozing out from the sides. Keep it aside.
• Add the roasted dry fruits and cardamom powder to the kadai. Mix well.
• Cook the mixture until everything combines well and starts separating from the sides of the pan.
• Transfer the prepared mixture onto a wooden board and shape it into a log.
• Sprinkle some poppy seeds and pistachio slivers over it. Roll it so the poppy seeds and pistachio slivers stick to the surface.
• Wrap the roll tightly in aluminum foil.
• Allow it to set for 4-5 hours at room temperature or 30 minutes in the refrigerator.
• Cut the roll into medium-thick pieces.
• Serve the khajur roll or store it in an airtight container for up to 20 days at room temperature.

Notes

• Cut dates into small pieces.
• Cover the dates and pressure-cook them on high flame for 5 whistles.
• Roasted dry fruits in ghee give a crunchy taste to the khajur roll.
• Due to steam, khajur pieces become soft and moist.
• Roasting khajur in ghee removes moisture and adds starchiness, helping it bind the dry fruits into the khajur roll.
• Dry kismis enhances the taste and adds sweetness to the khajur roll.
• Mash the khajur pieces to give an even texture to the khajur roll.
• Make the khajur roll when the mixture is slightly hot.

• Store kajur roll in an airtight container for 15-20 day or month in refrigerator.

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