Wednesday, October 14, 2009


Soji-1 cups
Sugar-1 1/4 cups
Water-2 1/2 cup
Ghee-3 tbsp
Dry grapes-1 tbsp
Cashew nuts-1 tbsp

Heat 1 tbsp ghee in a kadai. Roast cashew nuts and dry grapes. Keep them aside and in the same ghee roast the sooji until it become brown. Remove it from flame and add water to the kadai. When it boils add sugar and stir well to melt. Then sprinkle roasted soji and stir well. When it becomes thick add the remaining ghee. Finally add the roasted dry grapes and cashew nuts. Transfer to a burfi tray and cut into pieces after it cools.

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