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| Main ingredients | Chickoo, Pistachios, Almonds,Cashewnuts, Mawa, Jaggery, Green cardamom powder, Cinnamon powder, Ghee, Silver varq |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8 chickoo, peeled, seeded and grated
- 3 tablespoons slivered mixed nuts (pistachios, almonds, and cashewnuts)
- ¼ cup grated mawa
- ⅓ cup chopped jaggery
- ½ teaspoon green cardamom powder
- ¼ teaspoon cinnamon powder
- 2½ teaspoons ghee + for greasing
- Silver varq for garnish
Method
- Dry roast slivered nuts in a non-stick pan, on low heat, for 3-4 minutes. Transfer onto a plate.
- Add the chickoo into the same pan and cook on low heat, stirring continuously, till the chickoo turns soft and pulpy.
- Add mawa, mix well and cook, stirring continuously, for 3-4 minutes.
- Add jaggery, mix well and cook till it melts.
- Continue to cook, stirring continuously, till the mixture leaves the sides of the pan.
- Add green cardamom powder and cinnamon powder and mix well. Add ¾ of the roasted nuts and ghee and mix till well combined.
- Grease a burfi tray with some ghee. Transfer the mixture into it and spread it evenly levelling the top. Sprinkle the remaining roasted mixed nuts on top and set aside to cool completely.
- Apply silver varq, cut into squares and arrange on a serving plate. Serve.
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