Mix Rava in oil (Reserved for mixing) and baking powder.
Put in the dry coconut powder, grated dates, cherries and mix everything well with just a
little water, rubbing the Rava gently.
Now add the sugar, cardamom powder and the rest of the water. Make a smooth, moist
dough and let it rest for 30 minutes.
After 30 minutes add pineapple essence to the smooth and soft Rava dough.
Heat oil well and put in small Bonda-like balls of the dough and fry for 2-3 minutes on
medium flame till the Khajoors become firm.
Turn the Khajoors carefully in the oil and fry till they turn into a light golden colour . Take
the Khajoors out onto a colander or basket. Let them cool. When completely cooled down,
store the Khajoors in an airtight tin. They will stay fresh for a week.