Remove the seeds from the dates and keep them aside.
Heat water in a pot and place a wire rack over it. Add the dates, cover, and steam them on high flame for 8–10 minutes until they become soft.
Heat ½ cup ghee. Add some ghee to a kadai, add the steamed dates, and mix well. Mash the dates using a glass or masher until they combine. Roast the mixture until the dates become soft, stretchy, and the ghee begins to ooze from the sides. Keep aside.
In a pan, add 1 cup milk powder and ½ cup milk. Mix well and place the pan on the stove. Keep the flame low and stir continuously until the mixture thickens and comes together. Add 1 tablespoon ghee and mix well. When the mixture leaves the sides of the pan, the instant mawa is ready in just 5 minutes.
Switch off the flame and add the instant mawa to the roasted date mixture. Mix well until everything is combined smoothly.
In another pan, heat the remaining 3 tablespoons ghee. Add ¾ cup almonds, ¾ cup cashews, and ¾ cup pistachios. Roast them on low flame until they turn golden and crunchy.
Add 2 tablespoons poppy seeds and ¼ cup watermelon seeds. Roast until they become crunchy.
Switch off the flame and add 1 cup dry coconut. Roast it slightly using the leftover heat.
Add the roasted dry fruit mixture to the date mixture and mix well. Cook the mixture until it combines nicely and starts separating from the sides of the pan.
Transfer the prepared mixture into a greased plate lined with baking paper and shape it into a block.
Allow it to set for 6 hours at room temperature or 40 minutes in the refrigerator.
Cut into pieces and unmould.
Serve the khajur pak or store it in an airtight container for up to 3 months in the refrigerator.
