200 grams dried anjeer/figs OR 24 count anjeer
3 tbsp ghee
1/2 cup almonds, blanched, powdered
1/3 cup milk powder
4 tbsp sugar
1/4 tsp elaichi powder 

For garnishing :
2 tbsp slivered almonds

Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds
and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with 1/2 cup of water and
cook for about 5 minutes till the sugar gets dissolved, stirring
continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.