Soak figs in three cups of water for three to four hours. Boil them in the same water in which they were soaked for three to five minutes. Remove from heat, drain and cool slightly.
Keeping aside some figs, puree the rest. Chop the reserved figs. Roughly cut dates and place in two cups of hot water for fifteen to twenty minutes.
Drain and puree. Mix the two purees and add skimmed milk powder. Mix well and cook on low heat for fifteen to twenty minutes or till well blended.
Add the chopped figs and simmer further for two to three minutes. Serve garnished with almond slivers.