Cashew burfi

no cook sweet

5 from 1 vote

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Place parchment paper on a tray and grease it with little ghee
Add cashew, milk powder, and cardamom powder. Pulse 4-5 times; mix well in between the pulsing and grind once
The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble
Transfer to a mixing bowl
grind sugar and transfer the powdered sugar; mix well
Sieve the mixture and pulse the lumps/ big particles of flour
Add 1 + 1/2 tablespoon ghee; mix well and knead
Furthermore, add 1 teaspoon of ghee and knead well
transfer to the prepared tray and gently press
refrigerate for 45 mins or until it is set
grease a knife with ghee and cut to the desired size

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Avoid grinding cashew into a paste texture; Always pulse and grind
Adjust sugar according to your taste
I used cardamom powder but you can use kewra water/ rose essence or any flavor of your choice
Sieving the cashew flour helps for perfect burfi texture so don't skip it
Mix flour and sugar then sieve and pulse; avoid grinding
Always refrigerate the no-cook cashew burfi