- firstly, in a large kadai take 1 cup besan and 1 cup ghee.
- * mix well making sure the besan is well combined with ghee.
- * now add 1 cup cashew powder, 1 cup coconut, 2 cup sugar and 1 cup milk.
- mix well-combining everything well
- * continue to cook on medium flame, making sure it does not burn.
- * keep stirring until the mixture thickens and starts to separate from the pan. it takes approx 45 minutes.
- * transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
- * allow setting for 20 minutes.
- * now unmould and cut into pieces.
- Finally , serve 7 cup burfi or store in an airtight container for 2 weeks in the refrigerator.
