Remove seeds from dates and keep them aside.

In a heavy bottom pan kadai, heat 3 tbsp ghee and roast ½ cup almonds, ½ cup cashew, and ½ cup pistachio. Roast on low flame until the dry fruits turn golden and crunchy.

Then add 2 tbsp poppy seeds and 2 tbsp watermelon seeds. Roast it until they turn crunchy.

Add ¼ cup dry coconut and roast until the coconut turns golden brown.

Add deseeded dates and roast until the dates are well combined with nuts.

Then add 100 grams khoya, ½ tsp cardamom powder and 1 tbsp sugar (optional).

Mix everything and cook the mixture till it combines well and separates the sides of the pan.

transfer the prepared mixture into a greased plate lined with baking paper and set well forming a block.

allow setting for 1-2 hrs at room temperature or 30 in the refrigerator.

Cut into pieces and unmold it.

Serve khajur pak or store in an airtight container for 10-15 days or months in the refrigerator.