Ingredients:

Powdered Cashews – 1.5 cups (150gms)

Powdered Sugar – 1 cup (110gms)

Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)

Cardamom Powder – 1/8 tsp

Water – 2 tbsp

Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler and bring the water to boil. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.

2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix them all well.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water (or two tbs of rose water).

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

14. Store in the refrigerator and serve at room temperature for great taste.

Tips: Adding Varak (silver foil)  gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.  Powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder. Instead of cashew ground almond can be used as well.