Heat the pan on low flame roast the poppy seed, keep it aside. Grind the dates.
Fry the dry fruits and nuts in ghee over a low flame. Once it starts browning add the grated coconut and cardamom powder and mix well and finally add dates. Mix it well cook for about 2-3 minutes.
Transfer to the plate while its hot and spread it evenly and slice them into slices; drizzle the poppy seeds over the barfi.
Slice them into squares and wait till it cools down and keep it covered in a container.
