1. Drain figs, saving liquid.
2. Put all ingredients into a small electric mixer.
3. Grind to a smooth thick paste.
4. If too dry add some more milk, and if too stiff add some paneer.
5. After ground, transfer to serving dish.
6. Garnish with a few mint leaves.
7. Refrigerate till required.
8. Serve as a dip with toasted thin bread fingers, soup sticks, crackers, etc.

Making time: 10 minutes (excluding soaking time)
Makes: 1 1/2 cups dip
Shelflife: 4-5 days refrigerated