CASHEWNUT BURFI
Makes :
20
Preparation Time :
Cooking Time :
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.
INGREDIENTS
- 300 grams sugar
- 100 ml water
- 100 ml milk
- 100 grams ghee
- 150 grams cashewnuts
- ½ teaspoon cardamom powder
- Few drops of Kewra essence
- A few strands of saffron
4 comments for “Cashewnut Burfi”
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