| Main ingredients | Ghee, Poppy seeds (khuskhus), Sugar, Cashewnuts, Pistachios, Almonds, Dried coconut, Green cardamom powder |
| Cuisine | Sindhi |
| Course | Mithai |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 tablespoon ghee + for greasing
- 2 tablespoons poppy seeds (khuskhus)
- ¾ cup sugar
- ¼ cup chopped cashewnuts
- ¼ cup chopped pistachios
- ¼ cup sliced almonds
- ¾ cup sliced dried coconut
- ½ teaspoon green cardamom powder
Method
- Grease a burfi tray with some ghee.
- Heat ghee in a non-stick pan, add poppy seeds and saute till golden brown. Add sugar, mix and cook till it caramelizes and turns light brown.
- Add cashewnuts, pistachios, almonds, dried coconut and green cardamom powder and mix till well combined.
- Transfer this mixture into the greased burfi tray and spread it evenly. Press to level the top. Cut into squares while the mixture is still warm and keep aside to cool down and set.
- De-mould and serve on a serving platter or store in an air-tight container.