Kaju Ki Katli (Cashew Burfi)

Makes about 20 pieces.


Powdered Cashew : 2 cups
Sugar : 1 cup
Water : ½ cup


Add sugar and Water and make a syrup that is of a ‘2 string’ consistency.
Add cashew powder and mix well by stirring continuously.
Heat the ghee and deep fry the besan balls till they are golden brown.
Remove the mix, and spread it on a flat sheet pan or tray into a thin layer.
Cut into diamond shaped pieces and serve.

Recipe Credit : Trishla Jain