Deseed dates. Chop them roughly.
Soak figs in hot water for a while.
In 1/2 tsp ghee fry the chopped nuts and set aside.
Drain water and take soaked figs in a mixer and grind it to a paste, Set aside.
Now add chopped dates and grind to a paste.
In a pan add a tsp ghee add the fig dates mixture and keep sauteing for 5mins, add little ghee in between. At one stage it will form a mass and will come together without sticking.
At this stage add roasted nuts and give a quick mix, Switch off and set aside to cool.
In a kdaai add poppy seeds and roast for a 2-3 mins till a nutty aroma comes. Switch off and set aside.
Make 2 logs from the mixture and roll over roasted poppy seeds to coat the outer layer.
Wrap it in a butter paper. I made one log with poppy seeds coating and other plain.
Wrap it tightly and refrigerate it at least for 2 hrs. Then slice and serve.
Anjeer Burfi keeps well for 3 days in room temperature itself!