It is thin fudge like sweet made from ground up cashew during festive occasions and special celebrations
Course:
Dessert, Side Dish
Cuisine:
Indian
Servings: 15
Ingredients
1 cupbroken cashews
1 cupsugar
1cup water
2sheets Edible Silver
1 to 2 tbspmilk(only required for kneading)
4 dropsrose or kewra essence(optional)
Instructions
Sprinkle few drops of water over the cashew nuts and heat it in the microwave for about 1 min.
Cool it down on a piece of paper or kitchen towelette.
Grind it to a fine powder in a blender or unused coffee grinder. Make sure you do this in batches and do not grind it for a long time, otherwise you will end up with a paste like consistency instead of powder.
Heat a stainless steel or aluminum pan. Add water and sugar.
Bring it to a boil. Then add the powdered cashew slowly. Keep stirring while you are pouring it in, to avoid any clumps.
Keep on stirring alternating between medium and slow flame.
Stir it till all the water has been absorbed by the cashew powder and you end up with a lump in the center of the pan. This will take a good 35 to 45 mins. Take it off the flame and allow it to cool off.
Once it has cooled down, you will see that the the texture is very crumbly. You have to knead this like a cookie dough sprinkling little bit of milk as you go along till you end up with a soft dough.
Take two sheets of plastic wrap, like a Saran wrap or use two sheets of wax paper.
Place the cashew dough in between the two sheets and roll it out to about 1/4″ of thickness.
Place the sheets of edible silver over the top and press it firmly. Then cut it out in diamond shapes.
Serve it or place in an airtight container and store in a cool place. These will hold for about a week in the refrigerator.
Recipe Notes
Do not use a non-stick pan to make this burfi.
Many recipes call for the use of milk instead of water. I found it does not work for this particular recipe.
You can find edible silver in Indian stores and also on Amazon.com.