|Almonds||1 Cup (16 tbs), blanched, skinned and powdered|
|Walnuts||1 Cup (16 tbs), powdered|
|Cashew nuts||1 Cup (16 tbs), powdered|
|Pistachios||1 Cup (16 tbs), powdered|
|Raisins||1 Cup (16 tbs), pureed|
|Dates||1 Cup (16 tbs), pureed|
|Desiccated coconut||1 Cup (16 tbs)|
Immerse the almonds in hot water for 10 minutes and then skin.
Let them dry on for a couple of hours.
Any moisture retained at this stage could lead to a, drastic reduction in the staying power of the rolls.
When the almonds are thoroughly dry, powder them in a blender in small batches as nuts secrete oil, and tend to stick together.
The same goes for the rest of the ingredients as well.
Take brief breaks so the blender motor does not overheat.
Mix the entire lot oil powders and purees in a large vessel so that the tastes and flavours blend with each other.
Then using both your palms shape oblong rolls that measure about 4-5 inches and are about 2 inches in diameter.
Spread the desiccated coconut on a clean surface and coat the rolls.
This gives them a shop-made finish that is as attractive as the taste itself.
Out remember the coconut is entirely optional and if you wish you can skip this step.
Then wrap each individual dry-fruit roll in cling film and store in an air-tight container.
These rolls will stay for up to a year it you freeze them.
Unwrap them and cut into roundels of desired thickness before serving.