Ingredients
Coconut scrapings from one medium-sized coconut
Bengal Gram Flour 1 cup
Sugar 2 � times the measure of the scrapings
Ghee 2 cups.
Cashew Nuts 25 gms
Cardamom 6 large - powdered
Method:
Measure the coconut scrapings and take the sugar accordingly. Fry the coconut scrapings along with Bengal Gram flour in a little ghee in a kadai and keep aside. Melt sugar in sufficient water till it comes to boil. Add the coconut and flour mixture to this and stir while adding ghee now and then, till the mixture leaves the vessel easily. Add roasted cashew nuts and powdered cardamom to this and pour it in a plate. Cut into diamond shaped pieces, while the mixture is a little hot. After it gets cooled tilt the plate on a paper and separate the burfis.