INGREDIENTS
Cashewnuts (pure white in 1 cup
colour)
Cream ¼ cup
Sugar ½ cup
Silver leaf(varakh)
Oil A little
METHOD
1.Soak the cashewnuts for 3 hours.
2.Grind the cashewnuts to a paste.
3.Grease the back of a thali or kitchen platform with ghee.
4.In a thick bottom vessel put the sugar and cream, go on stirring for about 5-8 mins till you get a single strand consistency.
5.Once its done add the cashewnut paste and stir continously till the ball is formed in the center.
6.Then immediately pour it on the greased thali or the platform. Apply some ghee on the rolling pin and roll it thin.
7.After about 5 mins carefully undo the silver varakh covering the whole barfi.
8.Cut the burfee.
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