.Food bloggers are often known for getting a bit carried away, slipping into long-winded stories about family memories and childhood meals. I’m curbing that instinct for now and focusing on the recipe itself—though I might add a nostalgic touch later.

This sweet is as simple as it is delicious, perfect for whipping up for the family, even on the eve of Diwali.

It’s completely hassle-free. You can easily adjust the sweetness to your preference, and the amount of ghee or melted butter needed is minimal—just enough to grease the tin and help the mixture release smoothly from the pan. Using a non-stick pan is ideal, ensuring the mixture slides effortlessly onto the greased plate.This awesome recipe I came across from Chitras Food Book here , i was not even a blogger and at that time i was just a foodie and mildly toying with the idea of why not start a blog myself as i had my own stash of recipes handed to me by my mom . Do visit her site for tonnes of recipes with a great variety.

Ingredients:

1. 1/2 cup cashewnuts

2. 1/2 cup almonds 1 to 2 tbsp milk ( to be used while grinding both cahewnuts and almonds) .

3. Equal amount of sugar to cashew and almond paste after grinding.

4. A pinch of green cardamom powder

5. 1/2 tbsp ghee while stirring the paste with sugar1/2 tbsp for greasing the tin in which you will spread the mixture for barfi.

Procedure:

1. Soak cashews & badam in hot water for 20 minutes.

2. Peel the almonds .

3. Grind to a smooth paste both cashewnuts and almonds .

4. Use the milk very sparingly to grind.

5. Grease a tin and keep it ready.Take the ground paste and for equal measurement of the paste take equal quantity of sugar. and stir both together in a hard non stick pan preferably.

6. Keep stirring the mixture together and ad a tbsp or less of the ghee while stirring.Within few minutes you will observe the whole mass coming together into a lump , non sticky mixture. 

7. Add the cardamom powder and quickly transfer the mixture to the greased tin and smooth en the top quickly.Garnish with almond slivers, and strands of saffron.

8. Make the marks to cut into pieces later.To smoothen the top, use a plastic sheet and then use a rolling pin lightly to get a smooth top while it is still warm.

9. This burfi will be fairly soft unlike Mysore paak where the sugar is melted to a string consistency.Thats it!!

10. The taste and texture will be like that of cashew katli/ kaju katli, the colour was more brownish htough .