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Burfis made with Cashewnuts
Published On: 23 Oct 2002
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
Drain and blend the cashewnuts to a fine paste. Use as little water as possible while blending.
In a heavy saucepan, add sugar and cashew paste. Cook on a medium heat.
Keep stirring continuously, till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to a desired thickness.
Apply the silver foils.
Cool and cut into diamond shaped burfis.
yaar...i tried this but woh burfi nahi halwa banta hai.
it`s so soft that u can`t hold it .... thanda hone ke baad bhi
bohut hi jayaada soft rehta hai
really there is no perfect method? i mean write clearlly yaar
just read the recepie..dint try yet.looks good and easy to follow.will try always wanted to learn how to make this. thanks for taking the time to show people.
Kheer or payasam made with rice
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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