Coconut Cashew Burfi

INGREDIENTS

Cashewnuts 350 gms.
Coconut grated finely 1 no.
Jaggery 700 gms.
Silver warq As required
Vanilla essence Few drops
Ghee 1 tbsp.

METHOD

1.Soak the cashewnuts in cold water for some time and then drain off the water.
2.Grind to a thin paste the coconut along with the cashewnuts.
3.Heat a glassful of water along with the jaggery and wait till the jaggery melts and attains a syrupy consistency.
4.Add the coconut-cashewnut paste along with the ghee and essence.
5.Stir continuously on a low flame till the mixture is semi-solid.
6.Remove from the flame and spread evenly on a greased thali.
7.Decorate with the silver warq.
8.Cut into square pieces and serve