Deepavali Special

Rajalakshmi’s nuts-milk burfi


Cashewnuts (big) – 4 Nos
Cream Milk - 500 ml
Sugar - 200 gm
Ghee - 3 teaspoons
Saffron - 1 pinch


Take 4 cashew crushed into very fine pieces, fry in ghee till golden brown.

Add 200 gm of sugar with ½ litre of any cream milk, mix well.

Take a pan, and in the medium heat, add the milk and sugar mixture, stir continuously.

When the milk becomes half its quantity add saffron (soaked in milk for 5-10 minutes) with milk, also add the crushed cashews. Stir well till the paste becomes thick; add one teaspoon of ghee to it and again stir well.

Stir well till the paste doesn’t stick to the pan. Take a plate and grease it with ghee.

Switch off the stove and pour the mixture on to the greased plate, allow it to cool.

After 15 minutes, slice it into small pieces using a rotary knife.

Delicious milk burfi is ready.

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