Ingredients
• Burfi,crushed , (kesari or kalakand) 4-5 pieces
• Semolina (rawa/suji) 1 cup
• Saffron (kesar) few strands
• Milk 1 cup
• Ghee 1/2 cup
• Almonds,slivered 5-6
• Cashewnuts,chopped 5-6
• Raisins 5-6
• Sugar 1/3 cup
• Green cardamom powder 1/2 teaspoon
Method
Dissolve saffron in a tablespoon of milk. Heat ghee in a kadai. Fry almonds, cashewnuts and raisins. Drain and set aside. Add rawa to the same ghee and roast till golden brown. Heat remaining milk with one cup of water. When it comes to a boil add it to the roasted rawa. Cook, stirring continuously, so that rawa separates out. Add soaked saffron, sugar and green cardamom powder. Mix well. Continue to cook till all the water has been absorbed. Add crushed burfi, stir gently and continue to cook on low heat for another three to four minutes stirring occasionally. Garnish with fried almonds, cashewnuts and raisins. Serve hot.
• Burfi,crushed , (kesari or kalakand) 4-5 pieces
• Semolina (rawa/suji) 1 cup
• Saffron (kesar) few strands
• Milk 1 cup
• Ghee 1/2 cup
• Almonds,slivered 5-6
• Cashewnuts,chopped 5-6
• Raisins 5-6
• Sugar 1/3 cup
• Green cardamom powder 1/2 teaspoon
Method
Dissolve saffron in a tablespoon of milk. Heat ghee in a kadai. Fry almonds, cashewnuts and raisins. Drain and set aside. Add rawa to the same ghee and roast till golden brown. Heat remaining milk with one cup of water. When it comes to a boil add it to the roasted rawa. Cook, stirring continuously, so that rawa separates out. Add soaked saffron, sugar and green cardamom powder. Mix well. Continue to cook till all the water has been absorbed. Add crushed burfi, stir gently and continue to cook on low heat for another three to four minutes stirring occasionally. Garnish with fried almonds, cashewnuts and raisins. Serve hot.
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