CASHEW BURFI
PREPARATION TIME: 25 mins | COOKING TIME: 25 mins | MAKES: 30 pcs |
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INGREDIENTS | | |
½ cup | Water | | |
2½ cups | Sugar | | |
1 tbsp | Milk | | |
1 kg | Cashew nuts, ground fine | | |
3 tsp | Ghee | | |
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METHOD
Put water and sugar into a bowl. Microwave on HIGH for 8-9 minutes. Stir twice. The mixture should come to a boil and you should get a really thick syrup. Just before it begins to caramelize, pour in milk. Stir. Mix in cashew powder and ghee. Put this back, and microwave on HIGH for 12 minutes or until the mixture thickens and the fat separates. Keep stirring during cooking. Lightly grease ½” high trays and press the burfi mixture onto it. When cool, cut into diamonds or squares. Remove from tray. Store in an airtight box.
SUJI SHEERA
PREPARATION TIME: 10 mins | COOKING TIME: 12 mins | SERVES: 4 |
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INGREDIENTS | 1½ cup | Water | |
1 cup | Semolina (rava, suji) | 1½ tsp | Green cardamom powder |
½ cup | Ghee | Few strands of saffron | |
3/4-1 cup | Sugar | Almonds, soaked, peeled and sliced |
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METHOD
Place the semolina in a microwave bowl and roast uncovered on HIGH for 3 minutes. Stir in-between once. Mix ghee to the roasted semolina. Cover and microwave on HIGH for 2 minutes. In another bowl put 1½ cups water. Microwave on HIGH for 4 minutes, until boiled. Mix the boiled water and sugar to the semolina. Microwave for 3 minutes. Stir. Add saffron, cardamom powder, most of the almonds, reserving some for garnishing. Remove. Stir well. Sprinkle the reserved almonds on top. Serve.
