CASHEW BURFI
METHOD
Put water and sugar into a bowl. Microwave on HIGH for 8-9 minutes. Stir twice. The mixture should come
to a boil and you should get a really thick syrup. Just before it begins to caramelize, pour in milk. Stir. Mix
in cashew powder and
ghee
. Put this back, and microwave on HIGH for 12 minutes or until the mixture
thickens and the fat separates. Keep stirring during cooking. Lightly grease ½” high trays and press the burfi
mixture onto it. When cool, cut into diamonds or squares. Remove from tray. Store in an airtight box.
87
SUJI SHEERA
METHOD
Place the semolina in a microwave bowl and roast uncovered on HIGH for 3 minutes. Stir in-between once.
Mix
ghee
to the roasted semolina. Cover and microwave on HIGH for 2 minutes. In another bowl put 1½
cups water. Microwave on HIGH for 4 minutes, until boiled. Mix the boiled water and sugar to the
semolina. Microwave for 3 minutes. Stir. Add saffron, cardamom powder, most of the almonds, reserving
some for garnishing. Remove. Stir well. Sprinkle the reserved almonds on top. Serve.
INGREDIENTS
1 cup Semolina (
rava, suji
)
½ cup
Ghee
3
/
4
-1 cup Sugar
1½ cup Water
1½ tsp Green cardamom powder
Few strands of saffron
Almonds, soaked, peeled and sliced
PREPARATION TIME: 10 mins COOKING TIME: 12 mins SERVES: 4
INGREDIENTS
½ cup Water
2½ cups Sugar
1 tbsp Milk
1 kg Cashew nuts, ground fine
3 tsp
Ghee
PREPARATION TIME: 25 mins COOKING TIME: 25 mins MAKES: 30 pcs
