Khoya Barfi with Cardamom and Pistachio

What you need

• 400 g (14 oz) khoya, unsweetened mawa, crumbled or grated; full-fat milk powder barfi is a common shortcut
• 1 tbsp ghee, plus extra for the tray
• 100 g (1/2 cup) sugar
• 1 tsp ground green cardamom
• 1 pinch saffron threads
• 15 g (2 tbsp) pistachios, finely chopped
• edible silver leaf, optional

Method

Restated from the original video

1. 1

   Grease a 20 cm (8 in) square tin with ghee, or line it with baking paper.

2. 2

   Warm the ghee in a wide nonstick pan over low heat. Add the khoya and stir until it melts into a soft, loose mass, 3-5 min.

3. 3

   Add the sugar and keep stirring. The mix turns runny as the sugar melts, then thickens again.

4. 4

   Crush the saffron between your fingers into the pan and add the cardamom.

5. 5

   Keep stirring and scraping the base without a break until the mass gathers into one ball and leaves the sides of the pan clean, 6-10 min.

6. 6

   Scrape it into the tin while hot and press it level with a greased spatula.

7. 7

   Scatter the pistachios over the top and press them in lightly. Lay on the silver leaf, if using.

8. 8

   Leave to cool, then chill until firm, about 1 hour.

9. 9

   Cut into 16 squares and serve at room temperature or cool.

Imported from masalaandchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.