### TranslatedIngredients: 110 grams Cashew nuts - powdered,15 grams Oats Flour,1 Saffron strands - few,1/4 teaspoon Rose Essence,50 ml Water,75 grams Sugar,1/4 cup Water,30 grams Dessicated Coconut,80 grams Paneer (Homemade Cottage Cheese) - crushed,3 tablespoons Milk Powder,1 tablespoons Cashew nuts - powdered,1-1/2 tablespoons Oats Flour,1 tablespoons Sugar,25 grams White Chocolate - melted ### PrepTimeInMins: 15 ### CookTimeInMins: 50 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well. Now add sugar and chocolate and mix well. Keep stirring until the stuffing comes together in the form of a dough. Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar,  turn off the flame and add soaked saffron now the powdered oats and cashew nuts. Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling. Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon. Spoon in some of the filling and shape it well. Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka.