Makhana Cashew Burfi

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Line an 8x8-inch tray with parchment paper.
2. Roast the makhana in a pan on low heat for 4–5 minutes until crisp, then remove and cool. Lightly roast the cashews for 2–3 minutes. Turn off the heat, add the desiccated coconut and roast for 1–2 minutes, stirring often, using the residual heat only. Let everything cool completely.
3. Grind the makhana to a fine powder, sift it and regrind any coarse bits.
4. Grind the cashews to a fine powder, pulsing gently to avoid releasing oil.
5. Pulse the coconut a few times to make it finer.
6. In a nonstick pan or kadhai, combine the milk and sugar. Cook over medium-high heat, stirring often, until the sugar fully dissolves and the mixture reaches a rolling boil. Reduce the heat to low.
7. Add the makhana, cashew and coconut powders and mix well. Add the ghee and stir until the mixture thickens and starts to pull away from the sides of the pan.
8. Roll a small piece into a ball. If it does not stick to your fingers, it is ready.
9. Turn off the heat. Mix in the cardamom and rose extract.
10. Sprinkle the dried rose petals and the 1 tablespoon of desiccated coconut over the parchment-lined tray. Spread the mixture evenly on top and press gently. Refrigerate for 30 minutes, then cut into squares. Makes about 24 pieces.
11. Keep refrigerated overnight to firm up further. It keeps at room temperature for a couple of days or refrigerated for 3 to 4 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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