Add 2 tbsp honey and nutmeg to the hung curd and mix it well. Pass it through a strainer/sieve to remove any lumps. Mix again and refrigerate for 1 hour or till it is ready to be used.
Wash, dry and snip off the stems of the figs. Make a cross cut from the top of each fig to about 3/4th of the way down (do not cut through). Slightly pull the quarters apart.
Place them on the serving plate.
Mix the crushed chikki with the chilled honey shrikhand. Spoon in some of the shrikhand into the cut figs.
Drizzle some honey and sprinkle the crushed chikkis over the stuffed figs.
Serve immediately or refrigerate for 30 minutes before serving.
My Tip: Choose fresh firm figs as they are easy to cut and also because they are a bit tangy.