Soak imli and dates in water for 3-4 hours. Take the seeds out and then blend in a blender. Filter the skin out and collect the date-imli juice. Do not add to much water, but the juice should not be too thick.
Heat a saucepan. Add the juice, molten gud and 3-4 cups of water. Allow to boil and thicken.
When bubbles form, start stirring in circular motion and add salt, red chilli powder and pani puri masala. Stir continuously for 30-40 seconds.