The photo says it all ! After the making ,before the photo was captured ,I was left with
only 4 .So,you know the reason why,and I know many would have had, the same
Yes!the sweet tasted awesome and a little different from the normal Burfis.
It had a crusty look on the top,but soft on the inside.In fact,I had something else in
mind,and the result was totally different.
The preparation was like Mysore pak ,made with butter and ghee only .
I added a generous amount of cashew nuts,to the base before pouring the mixture.
Sprinkled a little sugar granules on the top,and the crust seemed lovely .Easy to make
and easy to remember the ingredients too.
To the recipe now
1 heaped cup besan /gram dal flour
1 cup sugar
1/2 cup water
1 cup ghee+butter mixed
a pinch of salt
1/4 tsp cardamom powder
Grease a square tin or plate,and fill the base with chopped cashewnuts.
Boil water and sugar to 1 string consistency.
Heat the ghee and butter together simultaneously.
Add in the flour little by little and keep mixing .
Once you have added 1/2 of the flour,add hot ghee -butter mixture little by little.
Pour in all the ghee ( do not let it burn)and mix till you see all the ghee used up and
the mixture clings to the spoon.
Quickly pour into prepared tin .
Sprinkle some sugar ,and allow to cool .
Do not tap the tin ,or flatten with spatula.It will rest on it’s own.
Cut into desired pieces once it is completely cool.