Cashew Coconut Barfi

Cashew Coconut Barfi (To make : 20 pieces)

Ingredients : 125 gm Cashewnuts, 150 gm coconut, Half cup sugar, 50 gms khoya, well crumbled (khoya is nearly dry lump of milk obtained after thickening and dehydrating by boiling), 4 tsp ghee (clarified butter), half tsp ilaichi (cardamom) powder, 8 nos. badam (almond) finely shredded, 2 warq (silver leaves) optional, mound tray or thali greased.

Preparation : Soad cashewnuts in water for about 1 hour. Drain and set aside. Peel brown skin of coconut, grate and set aside. 

Method : Combine cashewnuts, coconut and sugar. Grind coarsely. Place a heavy-bottomed pan on fire. Add ground mixture, stir for about 6 to 8 minutes on medium, add khoya and stir on slow fire for few more minutes. Add ghee, gradually while stirring. Add cardamoms. Stir. When the mixture leaves the side of the pan and forms into a lump, remove on the greased tray and spread evenly. Sprinkle almonds on the top. Roll with rolling pin, very lightly. Allow to cool for about 10 minutes. Decorate with silver leaves if using, cut into the pieces in the tray itself and leave aside for half an hour for maturing. Remove in an air-tight box and serve as and when required.