CASHEWNUT BURFI

Preparation Method :

• Soak the cashewnuts in water for about 4 hours in a bowl. Drain and grind it with half a cup of milk to a coarse paste.
• Mix the sugar with ½ cup of water to make a sugar syrup, over medium heat.
• When the syrup is of thread consistency slowly stir in the cashewnut paste. Add the ghee on low heat, stirring.
• When the mixture leaves the sides of the pan, add the cardamom powder. Pour on to a greased tin, when warm cut into pieces.