Instructions

1. Soak the dried figs in milk overnight or minimum for 4 hours. Grind to a puree with the soaked milk.
2. In a nonstick pan add ghee over medium heat. Pour in the fig puree along with the sugar and rose water. Keep stirring continuously so the mixture doesn’t stick to the bottom of the pan. Stir until it starts forming a ball and most of the milk has evaporated and thickened (about 12-15 minutes).
3. To test for the right consistency, take a small portion and form a ball. It should form a ball easily. Turn off heat. Pour over a plate and allow to cool.
4. Meanwhile, add the toasted and finely chopped nuts to the mawa or kalakand. Mix to incorporate until well combined. Make it into a log shape and set it
5. On a sheet of butter or parchment paper, roll out the fig mixture to a square, about 1/4-inch thick.
6. Now, keep the mawa (or kalakand) log in the middle and wrap the flattened fig around it with the help of the parchment paper. Once its rolled into a larger sized log, gently roll it over the poppy seeds. Wrap tightly and refrigerate for 1-2 hour. Slice and serve.