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Kaju Burfi

  • 150 gm cashewnuts
  • 400 gm sugar
  • elaichi powdered
  • silver foil (optional)
  • 500 gm khoya

  • Dry grind the cashew
  • Mix khoya (grated) and sugar
  • Heat in a heavy pan, stirring continuously.
  • Once the sugar dissolves, add the cashew (powdered) and elaichi
  • Cooking, constantly stir till soft lump is formed and does not stick to sides
  • Roll on a flat surface to desired thickness and apply silver foil

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