Khajoor Rolls

While we were in Phoenix, we had an interesting market nearby, Asiana Market.  It's an Asian market in name, but in truth, there are goods from all over the place.  All kinds of Asian fare, Indian included, as well as German goods, Eastern European stuff, Israeli...  It was a great place!  We used to pick up the most delicious summer rolls in their deli.  One time, we stopped by the refrigerated section, and Mark saw these date (khajoor) rolls.  It looked like the same manufacturer that made the burfi we used to buy in Charlotte.  We plunked them down in the basket and continued our shopping (and shivering; that place is always freezing, even in mid-winter!).   

So, long story short, we tried them, and they were really good.  We also realized how simple the ingredients were.  Not being in my own kitchen with all my own stuff in Arizona, I felt a bit limited to make anything too complex.  I researched it a bit, and found loads of khajoor roll recipes online.  I gave it a go, and found they were super-simple to make, have no weird or fake ingredients, and (besides the ghee) were pretty healthy and definitely all-natural.  Yayyyy for khajoor rolls!

Here's the recipe I adapted from one I found online.

Khajoor Rolls
a.k.a Date-Nut Rolls


2 cups pitted dates, chopped
1/2 cup chopped nuts (cashew nuts and pistachios); lightly salted is ok
1/4-1/2 tsp. ground cardamom
2 Tbsp. Ghee (clarified butter), divided in half
Unsweetened, grated coconut (dried, found sometimes in bulk bins in the market -- not  frozen coconut -- it is too wet)

To Make
  • Melt 1 Tbsp. ghee in a pan; sauté the nuts along with the cardamom until toasted; remove from pan and set aside.
  • In the same pan, add remaining ghee. Once melted, add the chopped dates. As the dates warm up, mash with the back of a spoon until the dates begin to soften and stick together.
  • Add the nuts back to the pan, and carefully mix the dates and nuts together.
  • Cool slightly in the pan, then remove to a cutting board to cool further.
  • Once the mixture cools enough to easily handle, form the mixture into a cylinder. (It is helpful to set it on parchment paper and roll, as the mixture is sticky.)
  • Sprinkle coconut evenly onto the cutting board, and roll the formed date mixture in the coconut.
Let the cylinder cool completely (or set inside the refrigerator for a while), then remove and slice in 1/2 inch slices.

Note: These measurements are approximate and can be adjusted to your taste and preferences for spice and date to nut ratio.