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Put an empty small plate in boiling milk to keep in pan. That will take extra heat and don't let milk to drain outside.
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Sunday, February 14, 2010

Cashew Besan Burfi

Ingredients:
  • Cashew nuts-½ cup
  • Sugar-1 cup
  • Ghee-¼ cup
  • Cardamom powder-½ tsp
  • Besan-1 cup
Method
Chop the cashew nuts roughly and place in a mixer. Make very coarse powder. Heat the ghee in a pan. Add besan and roast on low flame till the raw smell is lost. Mix in the cashew nuts and transfer to a plate. Heat ½ cup water in the pan and add sugar. Cook thrilling till the sugar dissolves. Boil for 2-3 minutes. Add the besan and nut mixture. Mix well and cook stirring all the timetill the mixture leaves the sides of the pan and forms a broad piece. Stir in the cardamom powder. Pour the mixture in a greased thali. Slap lightly with the back of a greased katori to make the surface smooth. When it is cool and firm, cut into pieces. Cool completely before storing in a container and eat with your friends or family.

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