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Almond Cashew Burfi by Manjula

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Uploaded by on Oct 19, 2008

View full recipe at http://www.manjulaskitchen.com/2008/10/20/almond-cashew-burfi/

Recipe will 24 pieces

Ingredients:
1/2 cup almonds
1/2 cup walnuts
1/2 cup cashew nuts
1 1/4 cup sugar
1/2 cup water
1/2 teaspoon cardamom powder
1 tablespoon sliced almonds to garnish

  • likes, 11 dislikes

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Uploader Comments (Manjulaskitchen)

  • Hi Aunty, can i use brown sugar?

  • @videogirmit1 I have never tried

  • Nice videos you have posted for several dishes, and definitely those are useful for beginner.

    Can you please post the video of Dink Ladu (Gum based Dry Fruit Ladu) that's what is its traditional name - it is made from dry fruits and edible gum. We do not get to see it anywhere, eating is a extended impossibility.

  • Check the recipe for

    Whole-Wheat Gaund Panjiri (edible gum)

  • how to check the sugar syrup consistency without thermometer?

  • droping a drop of syrup in cold water if it forms a soft ball syrup should be ready.

Top Comments

  • Again you have not disappointed, my husband will love this, thank you.

  • looks wonderful

    the holidays are approaching, this dessert would make a good nibble for thanksgiving.

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All Comments (54)

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  • HI AUNTY, I TRIED YOUR ALMOND CANDY RECEIPE. ITS NOT GET HARD AND VERY SOFT. WHY? PLS ADVICE ME ON THAT. TQ

  • it looks good

    i'll try to make this

    thanks

  • I've been watching your videos all day ahaha! You are a great cook =)

  • Is it necessary to measure the temp. during making the syrup?

  • manjula ji, when i made this barfi 2 days ago for rakhi,the only prob i found was that the syrup's quantity was i guess little lesser,so it didnt look like as wet as urs looked so i made laddoos instead..they were yummy but please tell me the solution for syrup...i followed it word to word...i dont know what went wrong? 

  • Manjulaji please give me your gulab Jamun recipes ,the last time I made from your site and it turn very very good.I can't find your gulab jamun.thank you

  • nice recipie

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