Remove seeds from dates and keep them aside.

In a pan, add almonds, cashews, and pistachio. Roast on low flame until the dry fruits turn golden and crunchy.

Cool down roasted dry fruits and grind them into fine powder on pulse grinding.

Then, add deseeded dates in a pan and roast until the dates become soft, and scratchy and ghee ooze out from their sides.

Switch off the flame and add the mixture into the mixing bowl.

Then add dry fruit powder and sugar. Mix well. The khajoor-dry fruit mixture is ready. Divide it into two parts.

From one part, roll kajur mixture into a thin sheet and cut it into a round shape. (Refer to video).

Then, assemble 1 biscuit and 1 kajur mixture sheet on top of each other and make three layers for khajoor biscuits. (refer to video).

Now coat khajoor biscuit with desiccated coconut. Make all in the same way.

For another part, spread kajoor mixture layer and add some biscuit pieces into the center.

Join two edges of the mixture and make a medium thick roll.

Then coat the roll with desiccated coconut and set it in refrigerator for 30 minutes.

Cut the khajoor biscuit roll into pieces.

Serve khajur biscuit roll or store in an airtight container for 15-20 days or month in the refrigerator.