Cashew Nut Burfi/Cake

        CASHEWNUT  BURFI/CAKE

INGREDIENTS:

• Cashew nut          -  250 gms
• Sugar                   -  500 gms
• Ghee                    -  250 gms

Cashew Nut

Sugar

Ghee

MAKING  METHOD of CASHEWNUT  BURFI/CAKE:

1. Dry the cashewnuts in the sunlight for few hours.
2. Powder the dried cahews finely in a mixie jar.
3. Take one inch height plate and grease it with ghee in all sides and keep it a side.
4. Take a wide mouthed  vessel or thickened kadai.
5. Put the sugar in it,pour a little water (50 ml) switch on the stove,let the sugar to boil.
6. Take the dirt in sugar which seems in the corner of the vessel.
7. Pour a little water in a plate ,put few drops of sugar syrup in water.
8. Touch it with your fingers it must be sticky,and soft.
9. If it comes to roll to a small ball it means, the sugar syrup is in correct consistency.
10. Keep the stove in low flame
11. Now add the cashew powder  little by little to sugar syrup and stir it continuesly.
12. Lumps must not be formed stir it nonstop.
13. Now add the ghee little by little without stopping the stirring.
14. Pour the full quantity of ghee, it must roll and come without touching the bottom of vessel.
15. Suddenly put it in the greased plate and flatten it with a plastic sheet or a small cup.
16. Put the lines to cut into pieces as you like.
17. Let it cool for 5to10 minutes and remove the cashewcakes from the plate.
18. Decorate the cashewcakes in another plate by your wish.

     
      NOW  THE  RICH and  YUMMY  CASHEW BURFI  is  READY 

Note:

• For rich taste you can also add sweetless milk kova(100gm) with this preparation.
• Kova  must be added after adding cashewpowder in the sugar syrup.