Kaju Katri

Ingredients:
100 gms cashew nuts
100 gms sugar
2 cardamoms (powder)
Silver paper (warq), optional

Method:
Grind the cashew nuts into powder.
Add enough water to cover the sugar, make a soft-ball consistency syrup and remove from the fire.
Add cashew nut powder and cardamom powder to the sugar syrup and make into a soft dough.
Remove onto a greased thali and spread into 1/8th inch thickness.
Put silver paper over it and cut into diamond shapes.

Anjeer Barfi

Ingredients
400 gms anjeer (figs)
80 gms ghee
Silver paper (warq)

Method
Clean and soak the anjeer in warm water for one hour, then purée in mixer.
Melt the ghee in a thick-bottomed pan and pour in anjeer paste.
Keep stirring continuously for 10-12 minutes.
Pour the thick mixture into a well-oiled tray and set at room temperature for one hour.
Place silver paper over it when it cools and cut into desired shapes.