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Karachi Burfi

Wheat Rawa - 1 cup
Besan - 1 cup
Desiccated  Coconut - 1 cup
Sugar - 6 cups
Ghee - 3 cups
Cardamom Powder - 1/2 tsp
Cashew nuts - 1/2 cup


  • In a vessel put sugar and 2 cups of water. Bring to boil. cook till sugar dissolves. Cook for another 2 minutes then add rawa, besan and coconut. 
  • Mix well and cook in low flame by adding ghee slowly. Stir continuously  otherwise sticks to the vessel.
  • Cook till it becomes thick and leaves the sides. Add cardamom powder.
  • Mix well and remove from fire.
  • Transfer to greased plate and press it evenly.
  • Decorate with cashew nuts.
  • cool and cut into pieces.
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