Ingredients:
- Cashews - 100gms;
- Milk - 1 litre;
- Sugar - 21/2 cups;
- Ghee - 200 gms;
- Saffron - a pinch;
- Caradamom - 2 (to be powdered).
Preparation:
- Make a smooth paste with the cashews adding little water to it.
- Place a kadai in the heat, pour the milk into it, when it starts toboil add the sugar to it.
- Then add the saffron, and let the milk boil until reduces to one-third.(Keep stiring the milk, otherwise it would get burnt).
- When milk gets to thick consistency, add the cashew paste and keep stiring.
- Keep adding ghee to it little by little, until the mixture reaches a thick consistency(that of an halwa)
- Sprinkle the caradamom powder over it and mix well.
- Pour the entire content, to a greased plate.
- Cut into your desired shape.
- Now the tongue tickling cashewnut burfi is ready.
