Cashewnuts - 1 cup
Almonds - 1 cup
Sugar - 3 cups
1st quality saffron strands - 3 finger pinch
Milk - approximately 1/4 cup
Melted butter or ghee - 1/2 cup
2 to 3 drops of yellow food colour (optional)
Soak cashewnuts in water for an hour. Soak almonds separately in hot water for an hour. Soak saffron in 2 tablespoons on warm milk.
Sliver 6 almonds. Keep aside. Peel the remaining almonds. Drain soaked water and grind cashews and almonds in a mixie, to a fine powder. Add very little milk and grind again to a smooth thick paste. Use as little milk as possible while grinding.
Grease a tray with melted ghee and keep ready.
Combine the ground paste and sugar in a heavy-bottomed pan, and cook on medium heat. Now the sugar will dissolve and the mixture will become watery. Keep stirring continuously in medium heat, until the mixture begins to thicken. Add slivered almonds, reduce heat and keep stirring until the mixture leaves the sides of the pan and turns like a dough. Wet your fingers, pinch a little from the dough and roll it to a small ball. If you can and it doesn't stick to your hand, then it is done. Alternatively you can take a pinch from the dough and rub it to a plate. If you can roll without sticking, then it is done. Switch off the stove, add ghee little by little, simultaneously stirring the mixture until the ghee mixes well. Now add soaked saffron alongwith soaked milk and mix until it spreads well in the dough. Pour the mixture to the greased tray and level the surface evenly with a flat spoon or spatula. Cut into rectangle shape or desired shape with a knife, when cool.
Delicious kaju badam barfi / kaju badam kesar barfi is ready. Store at room temperature in an air-tight container.
The colour from saffron itself will be enough for the burfi. You can use food colour if your prefer to.