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Khoya barfi recipe - Khava dry fruits barfi is a very delicious sweet. The combination of khava and dry fruits form a very unique taste. I like the raisins in the barfi. It gives a wonderful taste. I have also added saffron. It adds an extra flavor to the barfi. I have used store bought khava. I have already posted two versions of barfis. Almond barfi and another one is sesame seeds barfi. We all love the khava barfi and these are addictive. The whole process of making this barfi is truly simple.
Preparation time 15 minutes
Cooking time 25 minutes
Makes 20 pieces of barfi
250 grams khava / mawa ( 2 cups grated khava)
1 heaped cup of almond and cashew nuts ( 2 cups kaju badam powder)
10 cardamoms , powdered using 1 tsp sugar
2 generous pinch of saffron strands / kesar + 2 tbsp milk
1 ½ cups sugar
A fistful of raisins / kismis
Heat a non-stick pan and roast the almonds and cashew nuts together for 5 minutes and keep it aside. Allow it to cool. Put the roasted almonds and cashews in a mixer and grind it to a sightly coarse powder and set aside.
Soak the saffron strands in 2 tbsps of milk and set aside. Peel the cardamom pod and separate the seeds. Put the seeds on a flat board. Add 1 tsp of sugar and roll it with chapathi rolling pin to make a fine powder. Keep covered and set aside.
Grate the khava and transfer it to a non-stick pan.
Place this pan over a low flame and heat stirring continuously on low flame till the khawa loosens and ghee oozes out.
Once the ghee oozes out, add the kaju badam powder and stir to combine.
Add the sugar and stir for 5 minutes or till the sugar melts with the khava mixture. Add the saffron milk and mix well. Now the mixture loosens.
Stir continuously till the mixture becomes thick and turns to light golden brown and aromatic. When the khava mixture starts thickening, add the raisins and stir to combine. Stir continuously for 2 minutes on low flame.
Switch off the flame and add the cardamom powder. Mix gently.
Grease a flat plate and pour the khava mixture on it. Flatten the surface with the back of a steel cup. When the mixture becomes warm, cut it into square shape. When it comes to room temperature, store in an airtight container.