Cashewnuts – 250 gms
Almonds – 150 gms
Sugar – 750 gms
Ghee – 250 to 300 gms
Milk – 1 cup
Green Cardamom – 10, powdered
Saffron Powder – 1/4 tsp
Green Colour Powder – 1/4 tsp
Orange or Red Colour Powder – 1/4 tsp
1. Soak cashewnuts and almonds in separate vessels for 30 minutes.
2. Peel off skin from the almonds.
3. Grind cashewnuts and almonds smoothly and prepare a thick paste.
4. Add milk and sugar with the paste and grind it thickly.
5. Keep equal portions of the mixture in 3 bowls.
6. Mix the red colour powder to one portion.
7. Add 1/3 rd of the ghee and green cardamom powder.
8. Keep the mixture on stove and stir it well till the mixture leaves the sides of the pan.
9. Pour it on a ghee coated plate and spread evenly.
10. Without adding any colour powder, prepare burfi from the second bowl by adding half of the remaining ghee and green cardamom powder. This will be white in colour.
11. Pour is over the red colour burfi and spread evenly.
12. Add green colour, remaining ghee and green cardamom powder to the third bowl.
13. Prepare this green colour burfi and pour it on top the white burfi.
14. Spread it evenly.
15. Garnish with chopped almonds and cashewnuts and let it cool.
16. Once cooled, cut into square or diamond shaped pieces.