- - , 9 Makhana Dry Fruit Burfi Recipe

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Ingredients for Makhana Dry Fruits Burfi
- Makhana - 5 cup (75 grams)
- Cashews - 1/2 cup (75 grams)
- Desiccated Coconut - 1/2 Cup
- Green Cardamom = 4 nos
- Full Cream Milk - 1/2 litre
- Sugar - 3/4 cup (150 grams)
- Desi Ghee - 1 tbsp
- Pista Flaks - 2 tsp
- Pista Flaks - 2 tsp

- 15
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Directions
1. Dry roast foxnut at medium flame till they turn crispy. Then take them out and cool slightly.
2. When cooled slightly, grind and make a fine powder.
3. In a mixer jar grind cashew at pulse mode. Run the mixer, stir powder and run mixer again, continue the process till powder is formed.
4. Add the powder to foxnut powder. Heat the pan a little. Then dry roast dessicated coconut for half a minute while stirring continuously. When roasted add it to other powder.
5. Then in the same bowl add cardamom powder and mix everything well.
6. Then grease a tray with ghee.
7. Now in a pan pour milk and cook till half of it is left. Stir occasionally.
8. When half milk is left and it has thickened add sugar and cook till it dissolves completely. Stir continuously.
9. When sugar dissolves, reduce flame to low and add ghee to it and stir well.
10. Then add powder mixture and mix well. Mix and cook till a dough is formed.
11. When a dough is formed, turn off the flame and put the dough in the greasedtray. Press and make it even.
12. Then garnish with almond flakes and pistachio flakes. Keep the barfi under the fan or in the fridge for 1 hour to set.
13. After an hour cut the pieces and serve it. Can be stored and served for 9 days. Enjoy the taste.
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Chapters:
00:00 Introduction
00:21 Roasting Makhana
01:20 Grinding Makhana
01:50 Grinding cashew
02:24 Roasting desiccated coconut
03:14 Cooking milk
04:30 Mixing mixture
4:54 Setting burfi
05:26 Cutting burfi pieces
05:56 Store


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