DIWALI RECIPES
Coconut Cashew Burfi
Ingredients:
500 g - cashew nuts
750 g - jaggery
1 - coconut, grated finely
2 tbsp - ghee
vanilla essence
Soak cashew nuts in cold water for 1 hour.
Drain cashew nuts and grind with grated coconut to thin paste.
Melt jaggery in a glass of water and heat to form a syrup.
Stir in the ground paste, ghee and essence.
Stir till mixture is semi-solid.
Remove from heat and spread mixture evenly on a plate.
Cut into desired shapes.
Coconut Cashew Burfi
Ingredients:
500 g - cashew nuts
750 g - jaggery
1 - coconut, grated finely
2 tbsp - ghee
vanilla essence
Method
Soak cashew nuts in cold water for 1 hour.
Drain cashew nuts and grind with grated coconut to thin paste.
Melt jaggery in a glass of water and heat to form a syrup.
Stir in the ground paste, ghee and essence.
Stir till mixture is semi-solid.
Remove from heat and spread mixture evenly on a plate.
Cut into desired shapes.
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