Dry roast the nut on medium heat till they are warm. Set aside.
Melt one tbsp. of un-salted butter/ghee in a pan over medium heat. Add the chopped dates.
Continue cooking for about 3-5 min (keep stirring at regular intervals) until the sugar in the dates begin to melt to form a uniform mixture
Add the roasted nut mixture and mix well. Cook for a minute.
Turn off the heat. Mix and set aside to cool.
Once the mixture is cool enough to handle, transfer it onto a cling wrap/parchment paper.
Mold the mixture into a ball. Squeeze out the air bubbles.
Shape the mixture into a log. Make sure the log is tight and free of air bubbles. Wrap it with Virk (optional) Refrigerate it for about 15 -25 min. take it out, cut it up into rolls and store in an airtight container.
They can be stored at room temperature for about a month and in a refrigerator for at least 3 months.