Discard the water. Use fine sieve to catch Moraiyo grains which discarding the water.

Spread the Moraiyo on a cheese/mul cloth and dry it for 10 minutes. It will be damp not be completely dry.

Place a heavy bottom pan on low flame. Add the ghee

Once the ghee warms up, add the dried Moriayo.

Roast the Moraiya grains in ghee until they turn pale pink in colour.

While you are roasting the Moraiyo, mix milk and water and bring it to simmer. Add the pinch of saffron to it.

After the Moriayo has roasted well ( it will become light and fluffy), add the saffron infused warm milk.

Continue to cook the the moraiyo till the milk has been absorbed and the moraiyo grains have cooked well (if required add 1/4 cup of milk to help moraiyo is completely cooked.

Remember to keep stirring the mix.

Add sugar and mix it properly.

Allow the sugar to melt and cook. As that happens ghee will separate on the edge of the mixture.

Add the Kesariya Doodh masala to the mix. Alternately you can also use a miix of finely chopped pista, almonds and 1/2 teaspoon green cardamom powder. Give it all a good mix.

Allow the Moraiyo Burfi mix to rest for a while before turning off the flame.

Grease a steel thali with ghee.

Transfer the mix to greased plate and spread it to the edges. Smoothen the surface of the Moraiyo Barfi with a back of the katori.

Garnish with almond and pistachio slivers. Press them into the Burfi.

Cut in cubes or diamonds after the Burfi has cooled down completely. Takes couple of hours.

Garnish with Tulsi leaves if offering as Prashad.