Dry Fruit Fudge

1 l Milk
1 ts Ghee; (5 g.)
200 g Sugar
1 c Walnuts; coarsely chopped (150 g.)
1/2 c Raisins; (80 g.)
1/2 c Cashewnuts; coarsely chopped (80 g.)
24 Walnut halves

GREASE a steel plate or a baking sheet. Melt the ghee in a non stick pan. Swirl the pan to completely coat the bottom of the pan with the ghee. Add the milk and stir constantly to avoid sticking to the bottom of the pan. Cook until almost dry. Add sugar and keep stirring till the sugar is dissolved. Add the nuts and the raisins. Pour the mixture into the greased plate. Level with a spoon or a katori. Using a sharp knife cut the barfi into diamonds. Cool in the refrigerator. When cool, cut the fudge pieces with a heated knife. Store in the refrigerator.

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