Badam Burfi

Drain milk and grind almond, cashew into fine paste [Note: use little milk for grinding if required - no water]

Add cardamom powder, food color, saffron, sugar, mix them well

Heat ghee in a vessel in low flame

Heat a pan in medium flame

Add the paste, stir continuously until it solidifies

Add hot ghee little by little, keep stirring continuously

Stop adding ghee when the mix becomes a very good pulp like form

Transfer the pulp into a greased flat tray and spread it naturally

Pour the remaining ghee on top of the spread

Allow it to cool naturally for 2~3min

Now cut them into desired shape and allow it to cool for further 5min

Reverse the tray on a bigger plate and tap the tray gently such that the solidified sweet will fall