Friday, October 24, 2008

Cashew Badham Burfi


Badam - 1cup
Cashew - 2cup
Saffron - little
Milk - 1/4 - 1/2 cup
Sugar - 3-4cup
Ghee - 1/4cup

1. Soak badam and cashew seperately overnight. Next day morning peal the skin of badam and soak it in water.
2. When you are ready to make the burfi, grind the cashew and badam together with milk into a nice paste. Measure the paste in the cup.
3. Heat a kadai and add the paste and saute for 5-7 min till the badam white color turns little brownish, add sugar (for 1cup paste add 1cup sugar). Add ghee now and then and turn the mixture without removing the hand. Grease a plate with ghee. When the mixture leaves the sides, pour it into the greased plate and cut into diamond shapes.

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