Directions

• For almond mixture
• Soak almonds overnight. Add warm water and let it rest for 10 min. Now remove the skin, it will easily peel off.
• Transfer almonds to a mixer Grind it to a paste by adding milk.
• Take a thick non-stick bottom pan add almond paste and sugar into it and stir constantly. Cook until it gets thick and dense in consistency. 
• When mixture gets thick, take it out in a plate and allow it to cool.
• For Fig mixture
• Soak fig in lukewarm water for one hour.
• Drain the water and grind it into a paste and add very little water while grinding.
• Take non-stick pan and add fig paste, milk powder and ghee. Cook it by stirring continuously on medium-low heat until it becomes a thick paste. 
• Let the mixture cool for an hour.
• To assemble the pinwheels
• Take the almond  mixture in hand and make one dough ball. Place it over parchment  paper. Press with hand and flatten. Now with the help of a rolling pin, press gently and roll into 1/3 cm thin and square sheet.
• Now spread  Fig mixture onto the almond sheet very gently.
• roll tightly. Add silver varakh (optional) refrigerated for 1 hours. After that cut into slices, Serve.