Soak 8-10 dried figs in warm water for 15 minutes, then finely chop.
Bring 1 liter of milk to a boil on medium heat, stirring occasionally to avoid burning.
Blend chopped figs into a smooth paste using a blender, adding a splash of milk.
Add the fig paste to boiling milk, stirring well to combine and enhance flavor.
Add 2 tablespoons of sugar or jaggery, adjusting to taste, and mix thoroughly.
Add 1/4 teaspoon cardamom powder and a few saffron strands for an aromatic touch.
Top with chopped nuts like almonds or pistachios and serve warm or chilled.