Ingredients:
Cashew Nuts – 2 cups (Kaju)
Almond / Badam – 4 ( soak and choped finely)
Sugar – 1 ½ cup
Ghee – 2 tsp
Water – ¾ cup
Saffron – 15 strings (Optional)
Method:
Grind the cashew nuts to powder.
On very low heat in a heavy bottom pan roast the cashew nut powder for about 5 mnts or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
In a saucepan, boil the Ghee and add sugar and water together on medium heat until syrup is 1 thread.
Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
Next spread the mix quick to the greased plate. Spread before the mix cools off.
Allow burfi to cool and then cut them in the shapes you will like.
Garnish with finely choped Almond/Badam on Kaju Burfi.
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