Here are some of the raw ingredients.

First, grind down the pistachios, almonds and cashews in a food processor and throw into a large bowl.

Add in the semolina, plain flour, chapatti flour, desiccated coconut and fennel.

Grab a pan and throw in 2 cups of sugar and 1 cup of water. Heat the water to dissolve the sugar and allow to cool.

In the meantime, ever so slightly melt 125g of butter in the microwave. Rub the butter thoroughly into the dry mixture.

Knead the mixture, it gets pretty sticky but keep going.

Eventually it will get too thick to move easily and your hands will be caked in sticky mixture.

Grab a bowl of water, dip your hands in and carry on, this will help you get the mixture off your hands and form a lump out of the dough.

To make the khajoor shape start by making a small ball, squash it down a little while rolling, then using your fingers squash it down and gently scrape down your fingers to form the shell. The shells need to be small enough so that they cook through.

Let’s do this step by step.

Roll into a ball

Roll into a fat tube

Squash with fingertips

Roll

Done

Now, we’re going to deep fry these so half fill a wok with vegetable oil. Get the oil to around 150℃ to 160℃

Once you are happy with your mixture, make up a plate full of shells.

Gently place as many shell as you can fit under the oil. Stir frequently until the shells turn light brown.

Using a serrated spoon lift out the cooked khajoor rinsing as much oil as you can.

Repeat in batches until you have a bowl full of delicious khajoor. you can eat them hot or cold with tea or on their own.

Once the khajoor are cold you can store then in an air tight container for up to six months.