how to make cashew burfi at home /mundri cake recipe
We call it as Mundri Cake and it’s not at all the kaju katli that we make and eat at sweet shops. In our region this one sweet is very famous and will be all present in most of the important functions and even at small get-togethers. I have a relative aunt whom I know for years making this wonderful cake. She gave me the recipe details and thank you aunty for the recipe. It’s close to my heart kind of sweet that I love it to the core and finally did it this time all by myself. This is one of the method that is easy to make that we do not need any sugar consistencies. In another method first we make one thread consistency and then we add the cashew paste which is quite tricky and it may form lumps. So, this is the easiest way to make this mundri cake.The correct method and consistencies are two major points to be noted during the making of this burfi. Now lets see how to make cashew burfi at home.
how to make cashew burfi at home /mundri cake recipe
INGREDIENTS:
Cashew-nuts/mundri – 3/4 cup(have taken split ones)
Sugar – 1 cup + 2 tbsp
Ghee – 3/4 cup
Milk – 3/4 cup(already boiled)
Cardamom powder – 3/4 tsp
Milk powder – 2 tbsp
METHOD:
1.Wash and soak cashews in water for 4-5 hours,then drain it add milk little at a time and grind to a fine paste and keep.
2.Grease ghee to a suitable tray or plate and keep ready.
3.Keep a kadai add these cashew paste and sugar altogether and mix and heat up.
4.The sugar will dissolve and let it boil.
5.It will start to thicken keep stirring and you can adjust the flame and do it carefully.
6.Now add milk powder and there may be lumps initially and it will go off with stirring.
7.Now start to add ghee little at a time and stir.
8.At one stage it will start to leave the sides,add cardamom powder and stir.
9.Test for doneness by taking a little bit and can roll and will be able to form a ball.
10.This the correct stage,you can transfer to the greased tray and when cool cut into shapes and enjoy.
Ingredients
- Cashew-nuts/mundri - 3/4 cup(have taken split ones)
- Sugar - 1 cup + 2 tbsp
- Ghee - 3/4 cup
- Milk - 3/4 cup(already boiled)
- Cardamom powder - 3/4 tsp
- Milk powder - 2 tbsp
Instructions
- Wash and soak cashews in water for 4-5 hours,then drain it add milk little at a time and grind to a fine paste and keep.
- Grease ghee to a suitable tray or plate and keep ready.
- Keep a kadai add these cashew paste and sugar altogether and mix and heat up.
- The sugar will dissolve and let it boil.
- It will start to thicken keep stirring and you can adjust the flame and do it carefully.
- Now add milk powder and there may be lumps initially and it will go off with stirring.
- Now start to add ghee little at a time and stir.
- At one stage it will start to leave the sides,add cardamom powder and stir.
- Test for doneness by taking a little bit and can roll and will be able to form a ball.
- This the correct stage,you can transfer to the greased tray and when cool cut into shapes and enjoy.
Notes
Adding milk powder enhances the taste so I have added it. You can add some saffron strands for more aroma. The correct consistency is needed for this burfi otherwise it will not set. I have used a thick kadai,you can use a nonstick kadai,it will be easy.
Related articles across the web
The post how to make cashew burfi at home /mundri cake recipe appeared first on .
