Berry Cashew Burfi

Directions

1. Puree strawberries and blueberries together, using a blender.
2. Mix cornstarch and water in a little bowl, stirring together to make a slurry.
3. Powder cashews using a food processor or spice grinder.
4. Thaw paneer by soaking in hot water for 5 minutes and crumble finely using hands or a potato ricer.
5. Mix berry puree, cornstarch slurry and lemon juice together in a large (10") non-stick pan. Bring to a boil and then cook on medium-high, stirring often and scraping down the pan when the mixture sticks, for 15-20 minutes until reduced to a quarter of original volume and a thick jam-like consistency. Turn off the heat.
6. Mix in powdered cashew and crumbled paneer, pressing down with spatula if necessary until well incorporated. The mixture will leave the sides of the pan and become a sticky dough ball. Let cool 10 minutes.
7. Grease palms with 1/2 tsp ghee and transfer the dough ball to wax paper on a flat surface. Place another sheet of wax paper on top. Using a rolling pin, roll out to a square(ish) slab, approximately 9X9 inches in length and 1/3" in height.
8. Remove the upper wax paper and brush the top of the burfi slab with the remaining 1 tsp ghee. Carefully place the edible silver foil on top (allow it to fall from the book rather than placing it with your hands so that it doesn't tear too much), covering as much as possible.
9. Freeze for 30-40 minutes or until set. Slice into rhombus shapes with a sharp knife.
10. Store refrigerated in layers separated by wax paper.