Skip to main content

Colorful cashew Rolls.

I will never go wrong with this burfi not only because its so easy but also for the fact that its yummy, delicious and a sweet with richness.

Ingredients:
1. Unsalted Cashews - 400 grams
2. Sugar  - 200 grams
3. Strawberry - About 6 or 7
4. Badam milk powder - 2 tbsp

Optional : Pistachios, Walnuts.

Method.
Grind the cashew into fine powder and pour it into a bowl.
Cut strawberries and add 2 tbsp of sugar. Make a puree of it and keep it aside.[Do not add water to make the puree]
Mix the remaining sugar to the powdered cashew.
On a double boiler system place this bowl with the cashew sugar mixture.
Slowly the sugar melts and mixes with the cashew making a fine paste.
When the mixtures leaves the sides of the bowl thats when you make three equal portions of the mixture.
For the first part of the mixture add the strawberry puree. Keep stirring till this gels well with the cashew-sugar dough.
To another part add badam powder and a little of kesar color to make it attractive. I did not add enough color so it wasn't clear to distinguish between layers.[However the taste doesn't get harmed though]
Once you have three different dough portions, firstly make a chapati of the plain cashew dough.
Sprinkle pistachios or walnuts over this layer. Make the next chapati of the same size from the badam-cashew dough and place over the first layer. You can sprinkle yet another layer of nuts. Finally make a chapati of the strawberry-cashew layer and place over the other two layers. Roll them to a cylinder and cut them into small rounds.

Simple and easy Cashew burfis are ready!

Some calories for a feast is definitely not a sin. Have some and enjoy. This whole exercise of making the burfi took the entire lady battalion of the house into a sense of amusement and it was ready within 30 min of time. New variety and festive mood combo made this sweet dish a little more sweeter.
Labels:

Comments

  1. DivyaJune 13, 2012 at 7:08 PM

    I've recently started cooking :) I am going to try out some of these recipes :)

    ReplyDelete
  2. ShobhaJune 14, 2012 at 3:05 PM

    Hi Ashwini, came across your blog while blog hopping..will go through all your recipes leisurely.
    Do visit my space too..

    ReplyDelete
  3. ಅಶ್ವಿನಿ/ AshwiniJune 25, 2012 at 8:07 PM

    @Divya: Thanks for dropping by and I will thrilled to hear your reactions on the recepies.

    @Shobha: Welcome to my little space. Sure do visit again. I will check your blog too..

    ReplyDelete
  4. LipsyJuly 14, 2012 at 12:11 PM

    Wow Ashwini..this one is really innovative combo of kaju and strawberry .I amsyre my son is gonna love this one!!

    Superb!!

    ReplyDelete
  5. PradeepaAugust 9, 2012 at 10:17 PM

    Ahhh! They look so yummy!

    ReplyDelete

Post a Comment

Popular posts from this blog

Restaurant style veg makhani

Restaurant style veg makhani! Ingredients: Carrot diced - 1/2 cup Tomatoes 3 medium siced Cashews 8 to 10 Beans chopped fine 1/2 cup Capsicum diced 1/4 cup Panneer diced 1/2 cup Green peas 1/4 cup Potato diced 1/4 cup Elachi 1 Saunf 1/4 tsp Butter 2 tsp Red chilli powder 1 tsp Garam Masala 1/2 tsp Cinnamon stick 1 inch Pilaf leaf 1 Cloves 3 Fresh Cream 1 tbsp Method: 1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon  and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off. 2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of salt. 3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste. 4. In a kadai, melt butter, add saunf and then add the capsicu...
Post a Comment
Read more

Malai Methi Matar Panneer

A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas.  So lets get ready to make this yummy and delicious gravy. Ingredients: Panneer/Cottage cheese : 150 gms  For marination : Cracked pepper - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - as per taste For the gravy: Peas - 50 gms Kasoori methi - 20 gms Coriander leaves - 2 tbsp. Bay leaf - 1 big leaf Fennel seeds - 1/4 tsp Star anise - 1 Clove - 2 Green cardamom - 1 Cinnamon - 1 small piece Green chillies - 2 slit lengthwise Tomato - 1 big  Onion - 1 medium Ginger - 1 tsp Garlic - 1 tsp Yogurt - 1/2 cup Oil - 2 tsp Salt to taste Marinate the panneer which is cut into small cubes and set it aside for about ten minutes. Also soak the Kasoori methi in hot water. Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in you...
4 comments
Read more

Panna Cotta!

Summer and season of Mangoes calls for some exotic yet easy cold dessert. It was labor's day. I had plans of making a pudding sometime this summer ,so had bought a packet of agar-agar[china grass] when I found it in a local market store. I'd never known making a dessert which tastes so wonderful and yummy takes just about 15 minutes of  time in all. Here is how I made them. Ingredients: 1. Coconut milk - 1 cup[Fresh cream - 2 cups] 2. Yogurt - 1 cup 3. Milk - 1/4 cup 3. Mangoes - 3 small ones. [pulp equate to 1.5 cups] 4. Sugar - 1/4 cup 5. Agar-Agar - 2 tsp Method: 1. Boil Milk in a saucepan. Combine coconut milk,sugar and agar agar into this milk. Let stand for 5 minutes. Bring to simmer and reduce heat to low. 2. Simmer ucovered for another 6 to 8 minutes or until the agar agar is completely dissolved. 3. Remove from heat. 4. Sieve the mixture and whisk in yogurt and mango pulp until the mixture is smooth. 5. Transfer to custard cups and keep it refreigerate...
4 comments
Read more