This a rich and tasty burfi / fudge, which tastes extremely delicious . Its made on festival days and does  not require much cooking . Its simple to make and gets done , quickly.

[ingredients title=”Ingredients”]

1. Cashewnuts 2 cups
2. Sugar  2 cups
3. Ghee  1 cup
4. Cardamom Powder  1 teaspoon
5. Pachaikarpooram a pinch

[/ingredients]

[directions title=”Method”]

Method

• Grease a plate and keep aside.
•  Dry the cashews in the sun for 2 hours .Powder the cashewnuts in a mixie, to a fine powder . See to that ,you powder , small quantities . Do not run the mixie for a long time . Grind for a few minutes and stop and start again and powder . If you run the mixie , continuously , the cashewnuts   will start leaving moisture and turn clumpy.
• In a large Kadai or a thick bottomed pan , Add half cup of water and heat . Add the sugar and mix well . Cook in low heat.
• The sugar will dissolve . Add half cup milk the kadai  .  Dirt , if present in sugar with froth and it can be removed with a spoon.
• Check whether the sugar has got single string consistency .
• Wet the index finger and thumb . Take a little of the solution and stretch . If it forms a single thread , then it is ready for making the sweet.
• Add the cashewnut powder  gradually into the kadai , along with a tablespoon of ghee  and stir. Cook in low heat .
• See to that there are no lumps  formed.
• After few minutes , the powder will absorb the sugar solution. Add rest of the ghee , and stir , till the whole mixture leaves the sides . Sprinkle Pachaikarpooram. Mix .
• Transfer the mixture to the plate  .  Cut with a knife in desired shape and cool.
• Once cool , cut out the burfis and store in airtight containers.

[/directions]