Khajur Burfi or Rolls

• 1 tin condensed milk 
•      1 kg khajur deseeded (dates) 
•      250 gm mixed dryfruits (badam, cashew, pista) 
•      1/2 cup dessicated dry coconut 

     Method 

     Break up khajur coarsely
     Add milkmaid and dryfruit all in a heavy, non-stick pan.
     Cook on slow flame, stirring continuously.
     Do not allow to stick to bottom.
     It takes a while to cook
     Stir gently till a soft lump forms.
     Spread some of the coconut on a butter paper sheet.
     Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to
cover it.
     Chill the rolls in the fridge
     Cut into slices
     Or set in a tray and cut into squares.