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Thursday, November 11, 2010

Cashewnut Burfi


Ingredients:
  • Cashews - 100gms;
  • Milk - 1 litre;
  • Sugar - 21/2 cups;
  • Ghee - 200 gms;
  • Saffron - a pinch;
  • Caradamom - 2 (to be powdered).


Preparation:
  • Make a smooth paste with the cashews adding little water to it.
  • Place a kadai in the heat, pour the milk into it, when it starts toboil add the sugar to it.
  • Then add the saffron, and let the milk boil until reduces to one-third.(Keep stiring the milk, otherwise it would get burnt).
  • When milk gets to thick consistency, add the cashew paste and keep stiring.
  • Keep adding ghee to it little by little, until the mixture reaches a thick consistency(that of an halwa)
  • Sprinkle the caradamom powder over it and mix well.
  • Pour the entire content, to a greased plate.
  • Cut into your desired shape.
  • Now the tongue tickling cashewnut burfi is ready.

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