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Instant burfis with cashew
Published On: 28 Oct 2011
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Rose Water
hindi: Gulab Jal
Gujarati: Gulab Jal
Konkani: Gurba Uddhak
Marathi: Gulab Paani
For preparing easy kaju burfi, initially powder the cashew finely and keep aside.
Heat up the sugar on low flame in a pan for 3-4 minutes just to warm up the sugar.
Add the dry milk powder to the pan and stir for another minute.
Take the cashew powder in a mixing bowl and add the above mixture.
Keep mixing altogether and add very little water.
The oil from cashew will make the mixture thick and when you feel it thicker like dough, add a spoon of ghee. Mix well.
Use your rolling pin and spread it in a wax sheet up to your desired thickness.
Sprinkle rose water and add edible silver if needed.
Easy kaju burfi is ready. Cut it into desired shapes and serve.
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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