I know I've been inactive of late, and I attribute it only to the billion things being thrown at me from all corners of my planet - people and work just gets more demanding, time is always running out, and I feel constantly headless.
Now, a sweet recipe on this blog is a surprise. Although I am a Bengali- a community known for their affinity to sweets - I am not much of a sweet lover myself. Whenever I head homewards, the requests from office and friends to 'get back some sandesh/rasgulla' gets just a little annoying because a, I'm not much of a sweet-lover myself, and b, I honestly can't fathom what the fuss is all about.
Cashews - 500 gms (soaked 2 hours in water)
Sugar - 300 gms
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp
Silver foil (optional)
Drain and grind cashews to a fine paste, using as little water as possible. Take a sturdy non-stick pan and put the sugar and cashew paste in it. Cook on slow to medium heat, stirring continuously until a soft lump forms. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to a thickness similar to the picture you see above. Apply silver foil. After cooling, cut into diamond-shaped burfis and serve.