If the dates and figs feel hard, soak them in hot water for about 10 minutes. Drain and blitz them in a food processor or powerful blender till you have a thick paste. Save the water you soaked them in, in case they don't blend easily, a splash of the liquid helps move things along.<br></br>

Melt the ghee in a sturdy pan on low heat. Add the fig and date paste. Turn the heat up to medium and cook for 10 to 15 minutes, stirring often until the mixture looks fairly dry and thick.<br></br>

Add the chopped nuts and cook for another 10 minutes. If using a steel or other metal pan, the mixture should start to leave the sides when it's done. In a non-stick pan, this is harder to tell, so look for when the mixture starts to ball up as you keep stirring. <br></br>

Spread the mixture out onto a 9 or 10-inch rimmed plate (I didn't find greasing it necessary). Press it down firmly in an even layer.<br></br>

Sprinkle the top with sliced almonds (alternately add them while cooking). Let it cool at room temperature for about an hour, then transfer to the fridge for another hour. Slice and serve! Store in the fridge especially in warm environments. Happy Diwali!