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Cashew Burfi
Sweet and Delicious
300 gms. Cashew nuts, finely ground
500 ml. Milk
1 cup sugar
250 gms. Khoya
1 Coconut, grated
10 gms.Almonds (Badam), chopped
10 gms. pistachios, chopped
1 cup Ghee or oil
2 Cardamoms, ground
Few strands of saffron
Pinch of nutmeg
Silver varak (foil paper)


Pass the cashew nut powder through a fine sieve, then fry in oil for a couple of minutes and keep aside.

Add khoya to cold milk.

Separately, add the nutmeg with a little milk and keep aside.

Fry the coconut in oil till it turns a light brown.

In a heavy bottomed vessel, boil the milk and add the sugar.

Stir till it dissolves, then add cardamom, saffron and nutmeg. Add the khoya, cashewnut powder, grated coconut to the milk
mixture and stir thoroughly.

Continue cooking on a low flame, stirring constantly. When the mixture leaves the side of the vessel, remove and spoon
contents into a greased thali.

Smoothen with the back of a flat spoon.

Garnish with silver varak, almonds and pistachios.

Cut into diamond shaped pieces and serve!

Preparation Time: Serves:
Recipe Origin: India
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