- Bring the milk to boil.
- Soak the cashews within the milk for 1/2 an hour or so.
- Grind the coconut inside a mixie with the addition of a really little water into it.
- Grind the cashews right into a smooth paste. Make use of the same milk to grind.
- Inside a Kadai add 1 tables of ghee and add some besan flour for this.
- Just fry it till a pleasant aroma arises. Be cautious, not to have it burnt.
- Have a heavy bottomed Kadai and add some cashew paste,coconut paste, besan, and sugar.
- Mix it nicely and stir continuously.
- Take care not to have it burnt.
- Check whether it's done or otherwise, if you take out a small area of the mixture and let it awesome.
- Next whether it becomes firm just turn off the flame.
- Other wise stir for couple of minutes.
- Grease a plate with 1 tables of ghee and transfer the mix for this plate.
- Spread this evenly and reduce preferred shapes.
- Let it awesome for one hour.
- Utilizing a knife remove the burfies.
- Store it inside a airtight container.
- This recipe produced 30 burfies from the size taken within the above picture.
- If you would like this to become more wealthy you are able to increase the amount of cashew nuts and reduce the coconut.
- This burfi can remain for 15 days in normal 70 degrees.
Thanks for visiting our kitchen. Jeyashri's Kitchen is created by me, Jeyashri suresh, Scroll lower to understand much more about me. My desire for cooking has began from my school days being inspired by my grand mother and mother who cooks very well and lots of types of food too. The recipes on Jeyashri's Kitchen are mainly are those that we learnt from the mother, mil and couple of from some prepare books along with other cooking websites.