Do the same with dates.

Wash the Anjeer too.

Let all of these dry well so that no water moisture gets into the grinding process.

After the Kharek has dried, grind them to a powder. Transfer to a bowl.

In the same jar, grind the khajoor and anjeer to a paste.

Place a heavy bottom kadai over medium to low flame.

Add the ghee to it, as the ghee warms up, add the ground Kharek.

Stirring continuously, roast the ground Kharek until it emits pleasant aroma.

Add the milk to cook the ground Kharek.

Once the milk has reduced to half add dates and anjeer mix.

Cook it further till the milk has evaporated and

Add the grated mawa, continue stirring.

Cook until the ghee is released and the mix looks shiny.

Turn off the flame, add the ground peanuts (if using) and the chai spice.

Mix well.

Transfer to serving bowl and garnish with grated Kopra.