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Cashewnuts - 100gms
Grated,coconut - 1 cup
Sugar - 1 ¾ cups
Ghee - ½ cup
Cardamom powder - 1 tsp
Saffron - ¼ tsp (warm & powder)
Dry cashewnuts in the sun or micro high for 2 mts to make them crisp.
Grind with grated coconut to a fine paste, adding minimum water & that too, if necessary.
Mix sugar with 1 cup of water & make 2-string syrup (refer tips on sugar syrup ).
Add ground paste, reduce heat & cook, adding warm ghee, gradually.
When it thickens, add the spices.
When soft ball stage is reached, remove.
Stir till it reaches dough stage, transfer to a greased plate & cut into pieces.
Minimum ghee is used since this is made with cashewnuts & coconut.
The same sweet, if made with vanilla essence instead of spices is called Vanilla Burfi.