Ingredients:

  • 2 cups (300g) dried figs, stems removed
  • 1.5 cups (350ml) water
  • 0.5 tsp (1g) ground cardamom
  • 1 pinch (0.1g) saffron strands
  • 3 tbsp (42g) ghee
  • 0.5 cup (60g) walnuts, roughly chopped

Instructions:

  1. Place the dried figs in a bowl with hot water for 15 minutes. Drain the water (reserving some) and blend the figs with a splash of the soaking water until a thick, uniform paste forms.
  2. Heat the ghee in a heavy-bottomed pan over medium heat. Pour in the fig puree and stir constantly.
  3. Continue cooking for 10–12 minutes until the mixture transitions to a deep, glossy mahogany color and begins to leave the sides of the pan.
  4. Lower the heat and fold in the chopped walnuts and ground cardamom.
  5. Stir for another 2–3 minutes until the walnuts are toasted and fragrant, then finish by stirring in the saffron strands.