GHEE - 1 CUP

firstly, in a large kadai take 1 cup besan and 1 cup ghee.

1

BREAK LUMPS

mix well making sure the besan is well combined with ghee.

2

COCONUT - 1 CUP GRATED

now add 1 cup cashew powder, 1 cup coconut, 2 cup sugar and 1 cup milk

3

COMBINED WELL

mix well-combining everything well.

4

DO NOT BURN

continue to cook on medium flame, making sure it does not burn

5

SEPERATES PAN

keep stirring until the mixture thickens and starts to separate from the pan. it takes approx 45 minutes

6

CARDAMOM POWDER

also add ¼ tsp cardamom powder and mix wel

7

LEVEL UP

transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.

8

REST - 20 MINUTES

allow setting for 20 minutes.

9

CUT PIECES

now unmould and cut into pieces.

10

READY TO EAT

finally, serve 7 cup burfi or store in an airtight container for 2 weeks in the refrigerator.

11