INGREDIENTS :
- GINGER PIECE 200G
- GROUND PENUTS (MOONGFALI) CHOPPED 1 CUP
- CASTER SUGUR 1 1/2 CUP
- FRESH CREAM 1 CUP
- MILK 3-4 TSP
- COCONUT GRATED 1 CUP
- CASHEWNUTS CHOPPED 2 TSP
- ALMOND CHOPPED 2 TSP
- CARDAMOM POWDER 1TSP
WASH ALL GINGER AND PEEL AND CUT INTO SMALL PIECES .THEN ADD LITTLE BIT OF MILK N GRIND IT THEN MAKE A FINE PASTE .THEN WE TAKE A KADAI AND ADD GINGER PASTE,FRESH CREAM,GRATED COCONUT,PENUTS,CASTER SUGUR,CARDAMOM,ALMONDS,CASHEWNUTS.IN LOW FLAME. STIR CONTINOUSLY TILL GHEE SEPRATES FROM PASTE.AFTER THAT PUT IN THALI THEN LEAVE FOR 1-2 HRS THEN CUT IN BURFI SHAPE N SERVE .