1. Soak anjeer (figs) in water for an hour or so. This is done so they get soft and can be easily grounded.

2. In the meantime, roast nuts and seeds. I roasted them in the airfryer so no oil/ghee was required. Let them cool down. Once cool, then chop them into small pieces.

3. Remove anjeer (figs) from the water, squeeze out all extra water and pat them dry.

4. Put soaked and squeezed anjeer (figs) and khajur (pitted dates) in the food processor.

5. Run the food processor for about 30 seconds, stopping after every 10 seconds. Better to do it on pulse mode. This is because we need a coarse mix and not paste like. In the absence of food processor, grind it in the grinder but use pulse mode.
6. Heat a non-stick pan, put the Dates-Figs mix and saute it for about 5 minutes, stirring constantly, so that extra water, if any evaporates. Also, the mix loosens up due to heat and it becomes easy to mix dried fruits in it.
7. Switch off the flame, add chopped nuts and seeds (except Poppy seeds). Mix everything and let it cool a little.
8. When the mix is still warm, form laddoos or divide it into 2 or 3 parts. Make a ball and turn it into a cylindrical shape (roll) by rolling on your work surface.
9. Spread some roasted poppy seeds on the work surface and roll the log over it so that Poppy seeds sticks all over it.
10. Wrap this roll in aluminium foil and keep it in the refrigerator atleast for an hour (you can keep it longer also). Doing this makes the rolls firm and easier to cut into roundels.
11. Take it out, cut roundels and your dates and figs rolls are ready.
12. Store them or Gift it or bite it.
13. Stays good at room temperature for up to a month.

Tip

1. Greasing your hands with little (1/4 teaspoon) clarified butter (Ghee) before making laddoos/rolls will give a beautiful glossy look to them.