Ingredients
Method
Grind the cashews
- Add cashews to a dry blender. Pulse in short bursts until you get a fine powder. Stop often. Do not let it turn into paste.
Make the sugar syrup
- Add sugar and water to a non-stick pan. Heat on medium. Stir until sugar dissolves. Let it simmer for about 4–5 minutes. Do not thicken it too much.
Add cashew powder
- Lower the heat. Slowly add cashew powder while stirring. Keep mixing so no lumps form.
Cook the mixture
- Stir continuously for 6–8 minutes. Add ghee. The mixture will thicken and start leaving the sides of the pan.
Shape the burfi
- Transfer the warm dough to a greased surface or parchment paper. Let it cool slightly. Knead gently for a few seconds.
Roll and cut
- Roll evenly using a greased rolling pin. Apply silver leaf if using. Cut into diamonds or squares. Let it set before serving.
Notes
- Keep the heat low once cashews are added. High heat makes the burfi grainy.
- If the dough feels dry, add a few drops of warm water while kneading.
- Store in an airtight container at room temperature for two days or in the fridge for up to one week.
- Let chilled burfi sit outside for a few minutes before eating for best texture.