1.
firstly, in a large kadai take 1 cup besan and 1 cup ghee.
2.
* mix well making sure the besan is well combined with ghee.
3.
* now add 1 cup cashew powder, 1 cup coconut, 2 cup sugar and 1 cup milk.
4.
mix well-combining everything well * continue to cook on medium flame, making sure it does not burn.
5.
* keep stirring until the mixture thickens and starts to separate from the pan. it takes approx 45 minutes.
6.
* transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
7.
* allow setting for 20 minutes. * now unmould and cut into pieces. Finally , serve 7 cup burfi or store in an airtight container for 2 weeks in the refrigerator.
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