|Cashew nuts||2 Cup (32 tbs), soaked in water for 2 hours|
|Powdered sugar||1 Cup (16 tbs)|
|Cardamom powder||1⁄2 Teaspoon|
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.