Walnut Burfi
Servings - 4 - 5
INGREDIENTS
Walnuts - 150 grams
Water - 300 milliliters
Sugar - 130 grams
Water - 80 milliliters
Ghee - 30 milliliters
Cardamom powder - 1/4 teaspoon
Pistachios - to taste
PREPARATION
1. In a bowl, add 150 grams walnuts, 300 milliliters water and soak for 2 hours.
2. Transfer this into a blender and blend it into a paste.
3. Take a pan, add 130 grams sugar, 80 milliliters water and stir until the sugar is fully dissolved.
4. Bring it to a boil.
5. Then, add the blended walnuts and mix it well.
6. Cook till it becomes very thick and comes together like dough.
7. Add 30 milliliters ghee and mxi it well.
8. Add 1/4 teaspoon cardamom powder and mix it again.
9. Cook until it leaves the sides of the pan.
10. Remove it to a parchment paper.
11. Evenly spread and smooth out the surface.
12. Garnish with pistachios.
13. Rest for 1 hour or until set completely.
14. Cut it into slices.
15. Serve or store in an airtight container.
Kaju Paneer Barfi
Servings - 4 - 5
INGREDIENTS

Cashews - 160 grams
Milk - 250 milliliters
Grated paneer - 250 grams
Ghee - 35 milliliters
Sugar - 150 grams
Cardamom powder - 1/4 teaspoon
Pistachios - to taste
PREPARATION
1. In a bowl, add 160 grams cashews, 250 milliliters milk and soak for 1 hour.
2. Transfer it to a blender, add 250 grams grated paneer and blend it into a smooth paste.
3. Heat 35 milliliters ghee in a pan, add the blended paste in it and mix it well.
4. Then, add 150 grams sugar stir continuously until the sugar is fully dissolved.
5. Cook till it becomes very thick and comes together like dough.
6. Add 1/4 teaspoon cardamom powder and mix it again.
7. Cook until it leaves the sides of the pan.
8. Remove it to a parchment paper.
9. Evenly spread and smooth out the surface.
10. Garnish with pistachios.
11. Rest for 2 hours or until set completely.
12. Cut it into slices.
13. Serve or store in an airtight container.
