Whisk together yogurt, sugar, vanilla and cardamom in a small bowl until sugar is dissolved.
In a small vessel, put 1/4 cup water.
Sprinkle gelatine on it and leave to soak for 5 minutes.
Keep on very low heat and stir till gelatine dissolves.
Whisk a little yogurt gradually into the hot gelatine mixture.
Add this to the remaining yogurt and mix well.
Four yogurt mixture into 4 ramekins.
Cover & chill, until set, about 1 1/2 hours.
While yogurt is chilling, prepare the syrup.
Heat a pan/skillet over medium heat.
Add walnuts & almonds.
Toast until they become fragrant.
Remove and allow to cool.
When cool enough to handle, chop the toasted nuts roughly.
Keep aside.
Cook the figs, honey, water, lemon juice, cinnamon stick & sugar in the same pan Cook, over medium heat, for about 10 minutes until fruit is soft.
Remove from heat and let it cool.
Remove the cinnamon stick.
Spoon the cooked fruit on to the set yogurt pudding.
Sprinkle the toasted nuts on top.