Caramel Millet Burfi

Heat 1 tbsp ghee in a pan and roast the chopped makhane,dry nuts and raisins in this till plesant smell when done keep aside

Again heat some ghee and roast the bajra flour till pleasant smell when done keep aside

First grind the soaked charoli with milk and make paste of this. Now roast the charoli paste with some hot ghee in low flame to pleasant smell

Heat some ghee in other pan add sugar,cook till caramelized, when done add condensed milk and mavaa carefully in this and mix well, now switch of gas

Mix roasted bajra flour and charoli paste and mix well on very low flame

Now add caramelized sugar and condensed milk mixture and stir on low flame,add remaining ghee in this to roast well

When all combine well and start to thick add roasted nuts, raisins and makhane in this and mix well

Add kewra and cardamom powder stir and mix

Grease the dish with ghee, transfer the mixture in this, spread evenly, stick silver warq and sprinkle pistachio powder over the top cut in optional size pieces and left to cool and set

When cool and set.

Now it's ready to serve and enjoy.