First dry roast the chirounji for 2-3 minutes on medium low heat.It will enhance the flavor & increase the shelf life of the barfi.
Now cool it down a bit & make a fine powder out of it.Then we have to prepare the sugar syrup, for that in a Saucepan add 1/2cup sugar & 1cup water.Then let it boil until we are getting a one string thick syrup.Add cardamoms & saffron to the syrup to bring a nice flavor.
Next in a pan heat up ghee then add chirounji powder.Saute it on a medium low heat.
Now add the almond powder & khoya respectively & saute thoroughly.
Now add the sugar syrup to the mixture & on a low flame saute & mix everything together.
Once the mixture is binding together & it is getting separated from the surface of the pan.switch of the flame.
Now in a pre greased pan spread the mixture uniformly & level up the surface with the help of a spatula.fridge it for 2-3 hours.
After 2 hours cut the barfi in desired shapes & it is ready to be served.
