Cashew Burfi Recipe

• 100 gm (3.5 oz) Cashew Nuts
• 250 gm (9 oz) Sugar
• 1/3 cup (80 ml) Ghee
• 1/2 cup (118 ml) Milk
• 1/4 tsp Saffron
• 1/2 tsp Cardamom Powder (Elaichi)

• Soak cashew in milk for an hour & grind finely along with saffron.
• In a casserole mix sugar with 1/2 cup of water & stir well.
• Microwave it on high for 4 minutes to dissolve the sugar, and stirring once in between.
• Microwave high ghee in a cup for 1 minute.
• To sugar syrup, add cashew paste & hot ghee. Microwave high for 12 to 15 minutes, stirring thoroughly twice in between.
• Test for soft ball stage (a drop of mixture when put into cold water should form a soft but firm ball). If not done microwave high again for about 1 or 2 minutes.
• Add cardamom powder, mix well, and pour onto a greased plate.
• Cut when slightly cool.