Mysore burfi

Recipe adapted from Cook and See book by Meenakshi ammal.

Ingredients

100 grams cashewnut
1 cup gram flour
3/4 cup ghee
2 cups sugar (adjust as per taste)
1/5 cup milk
Bit of red orange colour

Soak the cashews in hot water for 2 hours, drain and grind to smooth paste.

Heat the sugar with 1 cup water and allow it to boil till two thread consistency. Add the cashew paste to it and mix well. Then add gram flour slowly and mix well without lumps. Add the food colour and keep stirring. Start adding ghee slowly and keep mixing it till the mixture starts frothing. Transfer to a greased plate and allow it to cool before cutting into pieces.

Garnish with almond and cashew pieces.

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