PREPARATION

1. In a blender, add 165 grams mangoes and blend it into a puree.
2. In a another blender, add 290 grams cashews and blend it well.
3. To make sure the cashew powder is not too coarse. Take a bowl and place a sieve on it.
4. Add the blended cashew powder and use a spoon to pass it through the sieve. Keep aside.
5. Take a skillet, add 240 grams sugar, 200 milliliters water and stir continuously until the sugar is fully dissolved.
6. Then, add the cashew powder and mix it well.
7. Now, add the blended mango puree and mix it again.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1 1/2 teaspoons ghee and mix it well.
10. Cook until the mixture thickens.
11. Add 1/4 teaspoon cardamom powder and mix it well.
12. Remove it from heat and allow it to cool for about 5 - 7 minutes.
13. Transfer the mixture on to a butter paper and spread it evenly.
14. Cover it with another butter paper.
15. Flatten it with the help of a rolling pin.
16. Cut it into diamond shape.
17. Place the barfi over edible silver foil.
18. Serve.