- Mysore pak- 20 mins
- Boondi ladoo
- 7 cup burfi   
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 30 Minutes
- Serves : 30 small burfis
- Author : Jeyashri
- Recipe Category : Dessert
- Description : Cashew and coconut burfi recipe, a simple and easy burfi recipe, a perfect Diwali sweet.
      Cashew nuts  1 cup      Coconut  1 cup      Milk  1/2 cup      Besan | kadalai maavu | Gram flour  1 and 1/2 tblsp      Ghee  2 tblsp      Sugar  2 cups     
Method with step by step pictures :
- Bring the milk to boil. Soak the cashews in the room temperature milk for 1/2 an hour.
- Grind the coconut in a mixie by adding a very little water to it.
- Grind the cashews into a smooth paste. Use the same milk to grind.
- In a pan, add 1 tblsp of ghee and add the besan flour | kadalaimaavu to this.
- Just fry it till a nice aroma arises. Be careful, not to get it burnt.
- Take a  heavy bottomed pan, and add the cashew paste,coconut paste, roasted kadalaimaavu| besan, and sugar.
- Mix it nicely and stir continuously.
Be careful not to get it burnt.
Add the 1 tblsp of ghee to this.
Check whether it is done or not, by taking out a tiny portion of the mixture and allow it to cool.
After that if it becomes firm just switch off the flame.
Other wise stir for few minutes.
Grease a plate with 1 tsp of ghee and transfer the mixture to this plate.
Spread this evenly and cut into desired shapes.
- Allow it to cool for 1 hour.
- Using a knife take out the burfies.
- Store it in a air tight container.
- This recipe yielded 30 burfies of the size captured in the above picture.
- If you want this to be more rich you can increase the quantity of cashew nuts and lessen the coconut.
- Do not add more milk than mentioned, else it is difficult to get the shapes.
- My mother in law always follow a trick to get perfect burfis in the last minute. She adds extra 2-3 tblsp of sugar in the last and then the burfis will hold a nice shape.
- This coconut cashew burfi can stay for 15  days in normal room temperature.
