1. Chop figs and dates into halves.
2. Add 2 cups water, cover, keep aside overnight.
3. Next day drain, saving water.
4. Grind bloated fruit to a smooth paste.
5. Add water, run to blend to smooth mixture.
6. Strain into a large heavy vessel.
7. Bring to a boil, stirring continuously.
8. When it begins to boil, add honey and condensed milk.
9. Stir and keep cooking to form a mixture thick enough to coat back of spoon.
10. Take off fire, stir in vanilla essence.
11. When cooled, if it feels too thick, add some boiling hot water, mix well.
12. Serve over icecream or crepes, or keep thick and apply over toast with butter.

Making time: 20 minutes (excluding soaking time)
Makes: 3 cups approx.
Shelflife: 2 weeks, refrigerated