Kaju Barfi

Ingedients: 

Cashew Nuts (200 gms)

Khoya (300 gms)

Sugar (2 cups)

Milk (1 cup)

Cardamom Powder

Almonds /for garnishing

Method:

At first dry grind the cashew nuts.

Then grate the khoya.

Heat a heavy bottom pan, add milk and grated khoya at the same time.

Stir them well on a low heat.

Now add sugar, mix well and stir continuously .

When the sugar and khoya desolves into milk and makes a paste like consistency add powdered cashew nuts, cardamom powder and stir constantly.

After few minutes you can see the mixture leaving oil and does not sticking to the edges of the pan, your mixture is ready.

Now take a plate and put the mixture over it. Flatten the mixture with a spatula and even the edges.

Garnish with almonds and let it cool for 2 hours.

Now carefully cut them into square pieces and separate them.

Your Khoya Kaju Barfi is ready to serve.

Pumpkin Burfi

Ingedients: 

1 cup Red pumpkin boiled and smashed 

1/2 cup Vari tandul

1/2 cup Grated coconut

1/2 cup Sugar ( +/- as required by you)

1 cup Water

1 pinch Kesari colour

2 drops Vanilla essence

3 tbsp Ghee + little for geasing the plate

1/4 tsp Cardamom (elaichi) powder

2-3 pinch Nutmeg (jaifal) powder

1 tsp each Charoli and Charmagaz

1/2 Cashew (kaju) pieces for garnishing.

Method:

1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.

2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.

3. Add the sugar, boiled and smashed pumpkin, grated coconut,  and kesari colour. Keep stirring and cooking till it leaves the kadai.

4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.

5. Transfer it into a greased plate. Allow it to cool. Cut into desired  shape. Garnish with cashewnuts and serve.

Variation: with mango pulp, apple pulp, papaya pulp.