Serves 10

Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.
Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.
Stir in the nuts and the cardamom and mix well to combine the mixture well.
Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.
Remove the mixture into a greased plate or tin and press down to form the barfi.
Set aside to cool. Cut into squares or diamonds when completely cooled.

1 cup (about 15) Dry Figs, chopped

1 cup (about 18) Dates, pitted and chopped

3 tbsp almonds, finely chopped

2 tbsp plain cashews, finely chopped

2 tbsp unsalted pistachios, finely chopped

3 cardomom pods, seeds removed and crushed fine.

1 tsp ghee + 1 tbsp sunflower oil