1. Dry grind the cashew.
2. Grate the khoya.
3. Mix khoya, milk and sugar.
4. Heat in a heavy pan, stirring continuously.
5. Once the sugar dissolves, add the cashew (powdered) and elaichi.
6. Cooking, constantly stir till soft lump is formed and does not stick to sides.
7. Roll on a flat surface to desired thickness and apply silver foil.
8. Garnish with halved cashews.

Making Time: 30 minutes
Shleflife: 1 week
Makes: 20-25 burfis