Mysore pak- 20 mins Boondi ladoo 7 cup burfi
Bring the milk to boil. Soak the cashews in the room temperature milk for 1/2 an hour.
Grind the coconut in a mixie by adding a very little water to it. Grind the cashews into a smooth paste. Use the same milk to grind.
In a pan, add 1 tblsp of ghee and add the besan flour | kadalaimaavu to this. Just fry it till a nice aroma arises. Be careful, not to get it burnt.
Take a heavy bottomed pan, and add the cashew paste,coconut paste, roasted kadalaimaavu| besan, and sugar. Mix it nicely and stir continuously.
Be careful not to get it burnt. Add the 1 tblsp of ghee to this. Check whether it is done or not, by taking out a tiny portion of the mixture and allow it to cool. After that if it becomes firm just switch off the flame. Other wise stir for few minutes. Grease a plate with 1 tsp of ghee and transfer the mixture to this plate.
Spread this evenly and cut into desired shapes.
Allow it to cool for 1 hour. Using a knife take out the burfies.
Store it in a air tight container.
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