Kaju Barfi

Ingredients
Cashew nuts - 250 grammes
Milk - 240 g (1 cup)
Sugar - 250 g (1 cup)
Few silver leaves, for decoration (optional)

Method
Blend cashew nuts and milk in a blender to a fine paste. Mix the cashew paste and sugar. Cook over a low heat, stirring till the sugar dissolves, and bring to a boil. Continue stirring over a medium heat, till the mixture becomes a dough-like paste. Remove from heat and when cool enough to handle, roll it out to 1/4cm  (2.5mm) thickness on a greased surface, with a greased rolling pin (roll before it cools completely). Now, cover with the silver leaf and leave to cool down. Then cut into diamond shaped pieces, and the kaju barfi is ready to serve.

Habshi Halwa

Ingredients
Samnak (wheat sprouts) - 250 g
Milk - 5 litres
Khoya (mawa or dried milk) - 500 g
Sugar - 1 kg
Ghee - 1 kg
Saffron - 1 tsp
Kewra (pandanus flower) water - 1 tsp
Mace - 1 blade
Nutmeg - 1 pinch
Green cardamoms - 10

Method
Take sprouted or germinated wheat made from 1 kg of wheat. Wash and grind the wheat sprouts with some water. Then pass through a muslin cloth and collect the extract in a bowl. In a pan, mix the wheat extract and milk and cook over low heat, stirring constantly. This process is important to obtain the right consistency.
When the milk is reduced to half, add mashed khoya, stirring constantly till it blends into a smooth mixture. Add saffron, kewra water and sugar. Keep stirring. When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes. When the mixture no longer sticks to the pan and becomes a cohesive mass, turn the heat off. The habshi halwa is ready.
Finely grind the mace, nutmeg and cardamom. Sieve and sprinkle on the halwa. Flatten the halwa with a spoon on a greased tray and let it cool down. Then cut out diamond shaped pieces and serve when set.n
Source: food.ndtv.com