To a blender jar add the ground almonds and milk. Blend until smooth.
Heat a non stick pan with a tsp of ghee and add the ground almond paste. Cook on low heat for couple of minutes.
Stir in the sugar and mix until dissolved.
Adding ghee in intervals and stirring regularly cook until it forms a non sticky dough.
Scoop it out and Divide this into two equal portions. To one part add the broken cashews and few drops of yellow food color along a pinch of saffron. Give this a good mix until uniform.
To another half add the green food color and mix well to incorporate.
Shape the yellow nutty dough to a log of 30 cm and set aside.
Roll out a rectangular sheet of the green mixture placing in between parchment sheets.
Place the kesar cashew log over the green almond sheet and roll them tight resembling a log again.
Wrap it with cling film until the Anjeer layer gets done.
For the Anjeer layer, To a blender jar add the semi dried figs, 4 tbsp of sugar and a cup of warm milk and this a good blend until soft and paste like.
Heat a non stick pan with a tsp of ghee and add the fig paste to it.
Stirring in regular intervals cook this mixture on medium heat adding the remaining ghee until it forms a non sticky dough.
Invert in on to a parchment and roll out to semi thin rectangular sheet.
Unwrap the green and kesar almond log and place over the fig sheet.
Holding the edge parchment roll this to a tight log.
Spread the dry roasted poppy seeds at one side of the log and roll it over to coat the log with these seeds.
Wrap it with a cling film and place in refrigerator for an hour or so.
Once it turns firm to touch slice it to discs and serve!
Give this gorgeous looking recipe a go and do share your feedback:)
