Soak figs in hot water for 10 min if hard. Deseed dates if needed.

Blend figs and dates into a coarse paste.

Heat ghee in a pan, roast nuts for 1–2 min, set aside.

In the same pan, cook fig–date paste on low for 3–4 min, stirring.

Mix in roasted nuts and cardamom. Let cool slightly.

Grease palms with ghee, shape mixture into a log.

Roll in poppy seeds or coconut if desired.

Wrap and chill for 15–20 min. Slice into 1/2-inch pieces.