Special Kaju Kamal Bhog

Grind the cashews into a fine powder using a blender or food processor. Ensure not to over-blend to avoid releasing the oil from the cashews.

In a non-stick pan, combine the powdered cashews and sugar. Cook over low heat, stirring continuously to avoid burning.

As the mixture starts to come together, add cardamom powder. If the dough feels too dry, add milk one tablespoon at a time until a smooth dough forms.

Once the dough comes together, take it off the heat and allow it to cool slightly.

In another pan, add khoya and cook it on low heat until it becomes slightly dry. This will take about 5-7 minutes.

Add the powdered sugar and cardamom powder, and mix well.

Once it forms a thick, soft filling, remove it from the heat and let it cool. Add chopped pistachios if desired.

Take small portions of the cashew dough and roll them into smooth balls.

Flatten each ball into a disc, then gently press it around your thumb to create a hollow cup-like shape.

Fill the hollow with a small amount of the prepared mawa filling.

Carefully pinch the edges to create petal-like shapes resembling a lotus flower.

Once all your Kaju Kamal Bhog sweets are shaped, gently place a saffron strand in the center of each sweet for a pop of color.

Optionally, you can also brush them with silver varq for a more luxurious appearance.