Dry Fruit and Nut Roll

Dry Fruit and Nut Roll is a popular Continental Starter
Author :
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Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


200 g - Dates

250 g - Figs

200 g - Almonds

100 g - Cashewnuts

100 g - Pista

100 g - palkova/khova

1 tbsp - Ghee


  1. Chop the nuts. Finely chop half the quantity of figs and dates.
  2. Sprinkle some water on the remaining figs and heat in a microwave for a couple of minutes.
  3. Grind the cooked figs and dates with as little water as required into a smooth paste.
  4. Grind around 1/2 cup of the chopped nuts into a fine powder.
  5. Heat ghee in wide, non-stick pan. Add the date-fig mixture. Cook on medium heat, stirring often to ensure the mixture doesn't scorch.
  6. Cook until the mixture starts leaving the sides of the pan and starts to come together. Remove from the heat and add palkova/khova and mix well.
  7. Add the nut powder, a little at a time, and as much as you need to make the mixture less sticky. Knead with your hands or a strong wooden spoon.
  8. Add the chopped nuts, figs and dates and mix thoroughly.
  9. Place a portion of the mixture on a sheet of cling film or clean sheet of plastic.
  10. Form into a log around 1.5 inches across. Prepare three such logs, each around 8-9 inches long.
  11. Wrap up well in the plastic sheet and refrigerate for a couple of hours or overnight.
  12. Cut the log into roundels of desired thickness.
  13. Keep refrigerated if you want firm pieces or keep it out if you do not mind slightly sticky ones.
  14. Recipe courtesy: foodiliciousnan

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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