INGREDIENTS

• Kaju – 1 ½ cup
• Purabi Milk – 1 cup
• Sugar – 1 cup
• Purabi Ghee (for greasing) 

Method

         First Part –

• Heat up a non-stick pan in low flame and cook the sugar till it starts to caramelize.
• Blend the Kaju and milk in a blender/grinder separately.
• Once the sugar melts into a syrup, add the kaju-milk mixture in the pan.
• Mix the syrup well with the Kaju mixture and keep stirring consistently to avoid forming lumps.
• Pro Tip – Make sure to keep the flame low the entire time.
• Cook till the mixture reaches a dough-like consistency and leaves the side of the pan.
• Take off the pan from heat and allow the mixture to cool completely.
  

          Second Part –

• Take a tray and grease it well with Ghee.
• Spread the cooled mixture into the tray and roll it with the help of a roller.
• Maintain an even thickness of around ½ cm while rolling the mixture.
• Once it’s evenly spread with the desired thickness, put it in the freezer for an hour or so.
• After an hour, take it out and cut it in criss-cross pattern to form diamond shapes.
• Your barfi is now ready to serve!

         Pro Tip – Before cutting up the barfis, you may additionally cover the flattened mixture with silver leaf to add a luxurious touch.