Soak the dried figs and dates in warm water for 1 hour, then drain and chop them.

Heat ghee in a pan and add the chopped nuts. Fry until golden brown.

Add the grated coconut and sauté for a few minutes.

Add the chopped figs and dates, along with the jaggery, cardamom powder, nutmeg powder, and saffron strands.

Cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan.

Remove from heat and let it cool slightly before serving.

Garnish with additional nuts and serve warm or at room temperature.