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  Kaju Barfi:  
 


Required  Items:

1/4 kg. Cashew nuts, 100 gms. Ground sugar and 25 ml water.

Method:

Grind cashew nuts, and sugar separately. Make syrup with sugar and water,  boiling only once. Add cashew nuts on low heat. Mix well. Remove from heat on  to a smooth surface and roll out (thin) quickly with a rolling pin. Cut into  squares/diamond shapes.


 
  Coconut Cashew Burfi:  
 
Required Items:

350 gms. Cashew nuts, 1 coconut- grated finely, 700 gms. Jaggery, 1 tbsp. ghee and few drops of vanilla essence.

Method:

Soak the cashew nuts in cold water. Grind grated coconut with drained cashew nuts to thin paste. Melt jaggery in a glassful of water and heat till the mixture has a syrupy consistency. Stir in the ground paste, ghee and essence and cook stirring till the mixture is semi-soiled. Remove from heat and spread mixture evenly on a thali. Cut into desired shapes and sixes.


 
 

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