Indian Cashew Burfi

Photo: Asha

Ingredients

8 cups whole milk

1 cup cashews + another ¼ cup for garnish

1/2 cup sugar

pinch cardamom powder

Preparation

Roast cashews for 15 minutes in an oven preheated to 350 degrees until golden brown. Cool to room temperature. Process the cashews with the sugar to as fine a powder as you can.

In a wide heavy bottomed pan, slowly reduce the milk over low heat to one-fourth its volume. Do not use a non-stick pan for this. It always burns at the bottom and burnt milk does not make any good sweet! When the milk is reduced, stir in the cashew mixture and cook for 30 minutes more until the mixture comes away from the sides of the pan and very thick.

Pour into a greased cake pan. Once the mixture has cooled enough to handle, spoon out about a tablespoon of the burfi onto to lightly greased hands and roll into a ball. Top each with a roasted cashew as garnish.