Badam/Cashew burfi

INGREDIENTS: Makes around 25 pieces

1. Badam /Almonds - 25 pieces
2. Cashews - 15 pieces
3. Milk - one cup
4. Sugar - 1 and half to two times the paste from almonds and cashews
5. Ghee - 150g to 200g

METHOD:

• Soak the almonds in hot water for about 6 hours. 1 hour is also enough but soaking it more makes it more voluminous.
• Soak the cashews for an hour or 2 hours in hot milk.
• Peel the almond skin and make a paste out of the soaked cashews,almonds and the milk used for soaking.Add more milk if needed for grinding.
• Measure the paste and put it in a thick vessel.The proportion of sugar is 1:2 (paste:sugar) . If your not fond of too much sugar lessen the sugar to 1:1.5(one and a half times )
• Take a thick and wide plate and grease it with ghee and keep aside
• Add 3 to 4 spoons of ghee to the sugar and paste if needed and start stirring the mixture.
• Adding milk instead of water if needed makes the burfi more yummy.So if needed to make the mixture into a well blended paste before stirring the mixture.
• Keep the stove in medium flame and keep stirring without any break.Add ghee as and when required.
• As you keep stirring you will notice the mixture becoming darker in color from white to pinkish/light brown.
• After stirring for about half hour the burfi will stop giving out bubbles.
• You will notice hardly one bubble and the entire mixture will start coming out like a  big ball.
• Switch off the stove and pour the mixture in the greased plate and cut into pieces and cool it.Yummy burfies are ready.
• If the mixture is taken before this stage the sweet will turn out to HALWA and if it is taken after this stage the burfi will be very hard and you wont be able to cut the burfi.