Method:
- Soak cashews in hot water for 1/2 an hour.
Grind grated coconut and soaked cashews with milk, and measure the same
amount of sugar and keep it aside.
- Cook the ground mixture in a pan, and keep
stirring it. Add sugar and ghee and keep stirring until it becomes a
fine paste.
Fry cashews in ghee and add it to the above. Pound cardamoms and mix it
with the above.
- Now pour it on a buttered plate and spread it
evenly. Let it cool for sometime, and cut it into small burfi.
|