Preparation time:1 hour
2 Cups cashew nuts unsalted
1 1 /3 cup pistachios unsalted (shelled )
2 cups milk
1/2 tin condensed milk
1 pinch saffron
1/2 teaspoon cardamom powder
2 1/2-3 cups sugar(adjust to you sweetness level)
2 cups milk mawa powder
1-2 teaspoons ghee
1.Dry roast the cashew and pistachio lightly and grind them to a fine powder.
2.In a pan bring milk to a boil and add sugar,saffron and cardamom powder
3.Add the nut powders(Keep 3 tablespoons of the powder aside for garnish),ghee and milk mawa and combine well.
4.On a medium to low flame continue stirring until it reaches a single lump consistency(it will start moving around the pan in one lump).Turn off the stove and let it cool completely.
5.Roll into roundles and roll them in the nut powder mixture and keep it on the serving plate.Repeat for all the dough.
This can be stored in the refrigerator for upto a week.
This will not form a burfi like consistency due to the milk we added.
For ease of serving you can serve the balls in cupcake wrappers or you can directly serve the mixture in a bowl.
Do not let the mixture burn or get crystallized.