Prepare Time 10 min
Cook Time 30 min
Ingredients
 |
| Badam / Cashewnuts Burfi |
Badam (Almonds) 1 cup
Cashew Nuts 1/2 cup
Sugar 3cups
Ghee 1/2 cup
Milk 1/2cup
Method
Soak the almonds for 2 hours in warm water.
remove the skin and soak with cashew in half cup of milk.
Grind them to a nice paste. If needed add more milk.
Add sugar and boil it.
Stir continuously , till it becomes thick.
Add ghee in between.
Cook in low to medium flame, till the mixture does not stick to the sides.(we call it poothu varuthu)
Pour it in a greased plate.
If it is loose, do not worry again keep in the pan and cook for some more time.
Prepare Time 10 min
cook Time 20 min
Ingredients
 |
| South Indian Mixture |
Gram flour(Besan) 4 cups
Rice Flour 1 cup
Chili Powder 3 tsp.
Asafetida (Hing) 1tsp
Aval (Puffed Rice) 2 cups
Pori Kadalai(Chutney Gram) one and half cups
Curry Leaves few
Butter half stick
Groundnut half kg
Cashew Nuts quarter cup
Salt to Taste
Oil to fry
Method
Mix besan, salt, chili powder, Hing and melted butter.
Make a thick smooth dough by adding water as necessary .
Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil .
Turn and fry the sev until golden and crisp.
Drain on paper towel.
Do this till the dough finishes.
Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev.
Mix well by adding 1 more spoon chili powder, little salt and Hing.
