Badam Cashew Burfi Recipe – Easy Sweets Recipes
Cashew nuts â€“ 1/4 cup
Badam/Almond â€“ 1/4 cup
Milk or water â€“ 1/2 cup
Sugar – 3/4 cup ( paste & sugar ratio is 1:1.5)
Cardamom powder â€“ 2 Pinches
Ghee â€“ 1/2 tsp (to grease the plate)
METHOD FOR BADAMÂ CASHEW BURFI
- Soak cashews in hot water for 10 minutes.Heat 1/2 cup of water till it roll boils.Add the badam and boil for a minute.Let the badam be in hot water for 2 minutes.Then remove and show it under running tap water.Now you can peel the skin easily.Now grind almond and cashews in a mixie to a coarse powder without adding water or milk.Then add little milk say 1/4 cup & grind it to a smooth paste.(Please donâ€™t add more milk because burfi will take more time to cook.U can add maximum 1/2 cup of water or milk to grind).
- Measure the paste and add sugar 1.5 times of the measured quantity. I got 1/2 heaped cup of paste .Â So Â added 3/4 cup of sugar.Grease a plate with 1/2 tsp of ghee & keep it ready
- Now take the badam,cashew paste,sugar,cardamom powder & little water say 1/4 cup( i just washed the mixie jar with 1/4 cup of water and added it to the paste).
- Switch on the flame and keep it medium.Mix the paste till all the sugar is completely melted.Wipe the sides every now & then because sugar particles will deposit in the sides of pan.The mixture will become liquid after all the sugar is melted completely.Now simmer the flame to low( If you are a beginner) and keep mixing. When the mixture starts to boil,big bubbles will appear all over the paste.Keep mixing.Increase the flame to medium if you want the process to be quickly done else continue in low flame.Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix.It will take nearly 10 minutes to start thickening.Small bubbles will appear now.
When you feel the mixture is completely thick but not crumbly,remove and put in the greased plate,Immediately level it with a polyethylene sheet or butter paper.Scrape the sides of kadai & taste it.U will get to know the taste and consistency of burfi.
Leave the burfi & let it cool down completely.Do not try to remove the burfi now. It won’t come out easily , it may break.Allow it to cool completely.Then remove using a dosa flipper carefully. Once it cools down,burfi will become hard .But it melts in mouth.Remove the extras in the sides when it is still warm and make a ball with ur hand .Press it and again make shapes out of it. So there will be no wastage.The color of burfi improves as it coolsÂ
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