Soak the dates and figs in the hot water for about 20 minutes or till soft.
Add the dates and figs along with the water to a grinder and pulse. Keep aside.
Grease a dish and keep aside. We will use this to set the burfi. Mine was an 8 inch square dish.
In a pan, add the cashew nuts, almonds, walnuts and sunflower seeds, and over low to medium heat, roast them for 3-4 minutes.
Add the sesame seeds and roast further.
Towards the end, add the desiccated coconut and complete the roasting. Keep stirring and do not let them burn. Transfer to a bowl and keep aside.
In a pan, add the dates and fig paste and cook over low to medium heat, stirring constantly, till the moisture evaporates.
Add the nut mixture and mix till everything comes together and the mixture no longer sticks to the bottom of the pan. The mixture will be quite lumpy.
Transfer the mixture to the greased dish and press firmly into it with the help of a spatula. Smooth the top. Leave to cool and then transfer to a fridge for about 3 hours.
Remove from the fridge, cut into bite sized pieces and serve.
Save any leftovers in an airtight container in the fridge.