Ingredients

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1 cup roasted peanuts
1 cup khoya
1 tbsp almond powder
1 tbsp cashewnut powder
6 tbsp sugar
1/2 tsp cardamom powder
2-3 drops of kewra essence
1 cup water
1 tbsp saffron milk (few strands of saffron dissolved in 1 tbsp warm milk)
Thinly sliced Almonds and pistachios for garnishing

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Method :

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1. Remove the covering of peanuts and coarsely crush it
2. Heat the kadai
3. Put peanut, cashewnut and almond powder and water and stir for 3-4 minutes
4. Add khoya and saffron milk and stir till the mixture thickens
5. Add all the remaining ingredients
6. Stir till sugar dissolves
7. Pour the mixture into greased plate
8. Spread it evenly with the back of spatula
9. Garnish with almonds and pistachios
10. Cut into desired shape

Making Time: 20 minutes
Makes: 10-12 burfis
Shelflife: 3-4 days