1/2 c. almonds
1/2 c. pistachios
2 c. seedless Medjool dates
6 oz. sweetened condensed milk
2 T. ghee or clarified butter
1 t. cardamom powder
2 T. cocoa powder
additional ghee or vegetable oil
1/2 c. dried coconut powder, optional
Chop almonds and pistachios; set aside.
In a food processor, grind the dates; set aside.
Heat ghee or butter in a non-stick pan.
Add dates, mashing together.
Add sweetened condensed milk and stir well.
Add chopped pistachios and almonds.
Sauté 2 - 3 minutes over low heat, stirring continuously, until nuts become golden brown.
Add cardamom powder and cocoa powder, mixing thoroughly.
Transfer mixture to a plate so that it cools down quickly.
Divide into quarters.
Grease hands with some ghee or vegetable oil, and roll out 1/4 of the mixture into a cylindrical shape.
Sprinkle coconut powder on a piece of aluminum foil.
Roll the date mixture over the coconut so that it sticks.
Repeat with the remaining date mixture.
Wrap the cylinders in aluminum foil and refrigerate for 2 hours to set.
Unwrap and cut diagonally into 1/4 inch pieces.
Makes about 20 pieces.
Keep the date rolls uncovered for 2 - 3 hours, then store in an air-tight container for up to 2 months.