Happy Dassara to all my readers! Festive season means, lot of yummy dishes and many get-togethers with family and friends. It is a tradition during Dassara to make prasadam and offer it to God and distribute it to everyone who visits us that day. One such recipe was this Cashew Burfi.
It is a quick n easy dessert which requires very less time, and minimum ingredients.
Ingredients:
Cashew nuts: 1 cup.
Sugar: 1 cup.
Ghee:1-2 spoons.
Saffron threads: 2-4.
Parchment paper.
Method:
Take a cup of cashews, and grind it into a fine powder, take care not to over grind the cashews as it may turn oily and sticky.
In a heavy bottom pan, dissolve sugar and make it into a syrup.(does not have to get any string consistency).
Once the sugar is dissolved, add the cashew powder and mix well.
Allow the mixture to cook and get thick, make sure to keep stirring so it does not burn at the base. Now its time to add the saffron threads.
After a few minutes the mixture would slowly get thicker and start leaving the sides of the pan. At this point, add ghee and transfer onto the parchment paper. Allow the mixture to cool for few minutes. Cover the mixture completely with parchment and press using a rolling pin to make a thin sheet.
Cut the sheet into desired shape, and decorate it with edible silver foil or cashew bits.
Cashew Burfi is ready to serve.
It is a quick n easy dessert which requires very less time, and minimum ingredients.
Ingredients:
Cashew nuts: 1 cup.
Sugar: 1 cup.
Ghee:1-2 spoons.
Saffron threads: 2-4.
Parchment paper.
Method:
Take a cup of cashews, and grind it into a fine powder, take care not to over grind the cashews as it may turn oily and sticky.
In a heavy bottom pan, dissolve sugar and make it into a syrup.(does not have to get any string consistency).
Once the sugar is dissolved, add the cashew powder and mix well.
Allow the mixture to cook and get thick, make sure to keep stirring so it does not burn at the base. Now its time to add the saffron threads.
After a few minutes the mixture would slowly get thicker and start leaving the sides of the pan. At this point, add ghee and transfer onto the parchment paper. Allow the mixture to cool for few minutes. Cover the mixture completely with parchment and press using a rolling pin to make a thin sheet.
Cut the sheet into desired shape, and decorate it with edible silver foil or cashew bits.
Cashew Burfi is ready to serve.
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