Take the unsweetened khoya and place in a thick bottomed pan over low flame. Cook for about 5 minutes stirring often. Add sugar and let dissolve, then stir. The consistency will become smooth and slightly thin, due to the sugar getting melted.

Chop almonds and cashews or your choice of dry fruits. Add dried fruits and cardamom powder to mixture. Stir often and continue to cook for another minute on a low flame. Avoid cooking too much as then the Barfi will have a chewy texture. Then switch off the flame.

Take a parchment paper/ butter paper and place it in a deep tray. The tray should have minimum one to two-inch depth. Pour the Barfi mixture in the greased pan or butter paper. Spread evenly keeping 1 inch thickness at the edges.

In a small bowl dissolve a few saffron strands in 2 tsps of warm milk. Pour the saffron scented milk on the barfi.

Let cool for about 20 minutes. Then slice into squares shapes.

Serve khoya barfi warm or cold. Store in an airtight box in refrigerator for 4 to 5 days.