Shahi Makhana Barfi

Place a dry pan over low-medium heat and add the fox nuts.

Toast the fox nuts, stirring constantly, until crispy and easily crushed between your fingers, 3–5 minutes.

Transfer the roasted fox nuts to a plate to cool.

In the same pan, roast the cashews over low heat just until the raw moisture is removed without changing their color, 2–3 minutes.

Transfer the cashews to a plate to cool completely.

Add the cooled fox nuts to a grinding jar and pulse into a coarse powder.

Transfer the ground fox nuts to a large bowl or platter.

Add the cooled cashews to the jar and grind into a fine powder using pulse mode (short bursts) to prevent oil release.

Add the cashew powder, milk powder, and cardamom powder to the ground fox nuts, mixing all the dry ingredients thoroughly.

Lightly grease a thali, baking tray, or barfi mold with a drop of ghee.

Pour the milk and sugar into a pan set over medium heat.

Stir until the sugar dissolves and the milk comes to a rolling boil, 3–4 minutes.

Reduce the heat to low and gradually add the dry ingredient mix while stirring continuously to avoid lumps.

Cook the mixture on low-medium heat, stirring continuously, until it thickens into a smooth dough that leaves the sides of the pan, 4–5 minutes.

Stir in 1 tablespoon of ghee, if using, to add shine and richness.

Transfer the hot barfi mixture onto the greased tray immediately.

Smooth and level the surface evenly using a flat spatula or the bottom of a greased bowl.

Allow the mixture to set at room temperature until firm, 15–20 minutes.

Then 15 min of waiting

Invert the set barfi block onto a clean cutting board and tap gently to release.

Decorate the surface with silver leaf and sliced pistachios if desired.

Cut into diamond or square shapes with a sharp knife and serve.