For kiwi sauce:
5 nos, ripened kiwis (peeled and crushed or finely chopped)
1/3 cup, sugar
1 cup, chenna/paneer
1½ cup, full cream milk
1½ cup, milk powder
1 tsp, cardamom powder
½ cup, sugar (you may increase or decrease the quantity as per preference)
Slivered almonds and pistachios
In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside. In another pan, combine milk, milk powder, saffron and chenna /paneer and cook till it starts thickening, stir intermittently to avoid burning.
Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat. Spread it on a greased thali, tray or cake tin. Allow it to cool completely till set. Refrigerate. Garnish the top with slivered almonds, pistachios and saffron. Cut the barfi into desired shape. Top with saffron and silver paper.