Keep a greased plate ready and a zip lock cover greased for leveling purpose.
In a pan/kadai, heat all the ghee and fry cashew nuts to a golden brown and then add the maida slowly and fry over a low flame, till the maida is fried evenly (the ghee should be hot enough before you add it; if you put a pinch of flour in it, it should get fried immediately). Keep aside.
In a heavy-bottomed vessel/kadai (non-stick recommended), heat the sugar with water enough to immerse it, to a one string consistency (if you pour the syrup in a little cold water kept in a bowl, it should form a string which doesn`t dissolve immediately).
Now add the food colour,essence and put off the stove.
Remove from the stove and add the fried maida and keep on stirring.
At one stage the mixture gets thickened; you will know when it is still loose enough to spread on a plate.
Spread evenly on the greased plate kept ready and use the zip lock to make the surface smooth and level.
Allow to cool and while still a little warm, grease a knife and cut into desired shapes.
After it completely cools down, invert the plate with the burfis onto another plate and tap gently and your burfis are ready!
Ingredients: 1 part - all purpose flour/maida
2 parts - sugar
3/4 part - ghee/Vegetable oil
3-4 drops - vanilla essence
6-8 - cashew nuts
Food colour, a pinch
Water to make sugar syrup For more Diwali recipes, click here