Ingredients:
Ghee :-1/2 cup
Cashew nuts :-10-15
All purpose flour/maida :-3/4 cup
Sugar :-1 cup
Food color :- a pinch
Vanilla essence :-1/2 tsp ( optional )
Ghee :-1/2 cup
Cashew nuts :-10-15
All purpose flour/maida :-3/4 cup
Sugar :-1 cup
Food color :- a pinch
Vanilla essence :-1/2 tsp ( optional )
Preparation:
Grease a baking tray or any
plate with ghee and keep it ready.
Sieve all purpose/maida flour.
Method:
Take a heavy bottomed tawa
or non stick pan, add ghee and heat it, and fry the cashew nuts until golden
brown.
In the same ghee, fry maida
on low flame for 5 minutes or until the rawness of the maida goes.
Add food color, mix well
and switch off the heat.
Take another pan/kadai
dissolve sugar in 1/2 cup of water. Add vanilla essence. Boil sugar water until
you get a one string consistency.
Now, add Maida mixture to
this sugar syrup, stirring continuously. You can keep the pan on the kitchen
counter and stir.
It will start thickening.
When it leaves the sides of the pan, pour the maida mixture into the prepared
greased tray. Grease the bottom of a flat cup and press it evenly.
When it is warm, make cuts
with a knife across the burfi. Remove the pieces when it cools completely.
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