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.