Kesar Burfi

Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 12 Servings

Ingredients

2 Cups Milk Powder

3/4 Cup Warm Milk

Few Saffron Strands
1/8 Tspn Green Cardamom(Ellachi) Powder
1/4 Cup Cashew Powder

1/2 Cup Sugar
1/4 Cup + 1 Tspn Ghee/Clarified Butter

2 Tblspn Almonds, sliced


Directions

• Grease a baking pan with little ghee & keep aside.

• Soak saffron strands in warm milk for 20 minutes.

• After 20 minutes add 1/4 cup ghee, saffron soaked milk, milk powder, cashew powder, green cardamom powder, 1/2 cup sugar in a wide pan & place it on a low flame. 

• Start stirring till they get incorporated fully. 

• Make sure to stir continuously with a spatula so that it doesn't get burned at the bottom. Cook till it thickens & starts to leave its sides.

• Once it forms a thick paste or dough consistency turn off the flame.

• Immediately transfer mixture to the greased pan & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness. 

• Sprinkle sliced almonds (you can also add chopped pistachios) & gently press it with a spatula.

• Wait for 20 minutes & once the mixture is warm enough (if mixture cools down completely its difficult to make cuts), cut them into square or desired shapes. 

• Serve kesar burfi.

Note: Store it in an airtight container & stays fresh for a week when refrigerated.