Firstly roast almonds and melon seeds by adding 1/4tsp of ghee on low heat one by one.. When crackling sound starts listening it means melon seeds are roasting..cover half with lid as the melon seeds came out of pan while crackling..switch off the flame(other wise seeds will turn into brown in colour and give bitter taste) as the crackling process continous even after switch off the flame
Take a wok or a pan and make sugar syrup of one string consistency by adding 2-3 spoons of water in one cup of sugar
Crush roasted almonds in a pestel pot coarsely.. Grease a tray or a plate to set the bar
Mix roasted melon seeds and crushed almonds in string sugar syrup (2-3 tbsp of roasted melon seeds and almonds keep aside for final garnishing)..add khoya/mava and combine the mixture very well..Cook this mixture on medium to low heat till get a lump form..Keep on continuous stirring at this stage(don't leave the mixture even for 1 minute un stirring as it can stick to the bottom).you can add milk powder to get the desired texture
Add drops of rose water/essence, cardamom, pinch of nutmeg and stir..Heat off
Your dry fruit bar/paag of bhog for Kanha ji is ready..Pour the hot mixture immediately in the grease tray and give the shape of a rectangle by tapping on it with the help of a spatula..u can grease the spatula with little ghee for this process..sprinkle roasted almonds and melon seeds over it..make the marks of burfi shape when it is slightly hot (when it cool down, it will be difficult to cut)
Keep in fridge for at least 2 hours to set
Keep out of fridge.. Cut in pieces with the help of a knife
Arrange in a serving plate.. First serve bhog to KANHA JI then to whole family and friends or relatives
"Have a nice day"
