Ingredients

• 1/2 cup - cashew nuts
• 1 cup - sugar
• 1 cup - besan
• 1/2 cup - ghee
• 1/2 tsp - cardamom powder

How to Make Cashew Besan Burfi

• Chop the cashew nuts roughly and place it in a mixer.
• Process briefly to make a very coarse powder (like minced cashew nuts). Heat the ghee in a kadai.
• Add besan and roast on low flame till the raw smell is lost.
• Mix in the cashew nuts and transfer to a plate.
• Heat 1/2 cup of water in the kadai. Add sugar.
• Cook, stirring till the sugar dissolves. Simmer for 2 to 3 minutes.
• Add the besan and nut mixture.
• Mix well and cook, stirring till the mixture leaves the sides of the kadai and forms a thick lump.
• Stir in the cardamom powder.
• Pour the mixture in a greased thali.
• Pat with the back of a greased katori (small bowl) to make the surface smooth.
• When it is cool and firm, cut into pieces.
• Cool completely before storing in a container.