Keep a greased plate ready and a zip lock bag greased for levelling purpose. In a pan/kadai, heat all the ghee and fry the cashew nuts golden brown.
Add the maida slowly and fry over low flame until the maida is fried evenly. Keep aside.
In a heavy-bottomed vessel/kadai (non-stick recommended), heat the sugar with water (enough to immerse it) to a one-string consistency.
Add the food colour and vanilla essence and turn off the flame.
Remove from the stove, add the fried maida and keep stirring.
When the mixture thickens, spread evenly on the greased plate and use the zip lock bag to make the surface smooth and level.
Allow to cool, and, while still a little warm, grease a knife and cut into desired shapes.
After it completely cools, invert the plate with the burfis on to another plate.
Then transfer the slices to an airtight container.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.