Grease a cake tin or burfi tin or a plate with ghee and set it aside

Frying cashews- Grease a cake tin or Burfi tin or a plate

Cooking maida flour- In the same pan, add 1/4 th cup of ghee. Add maida and roast it in ghee till the raw smell goes off. Keep the flame low and cook the maida for 3 to 5 minutes. Take this roasted maida aside.

Preparing sugar syrup- In another pan, add sugar and water and allow the sugar to dissolve completely.

Keep stirring the sugar syrup and water and allow the sugar to dissolve completely.

Keep stirring the sugar syrup in medium flame till you get one string consistency. Take a drop of syrup and rub between thumb and point finger and when you open the fingers, it should form a string.That is the correct consistency.

Preparing maida burfi-Add ghee roasted maida mixture to the sugar syrup and stir well till the maida mixture gets incorporated with sugar syrup.

Add rose essence or vanilla essence or even badam essence and stir once.Also add few saffron threads. Instead of saffron threads, we can use food colour also.

Switch off the flame now.We just need to stir the burfi mixture without flame till it becomes thick in consistency. Slowly, the mixture gets thickened and becomes glossy. Add roasted nuts and stir in well. Just add a drop of burfi mixture in the counter and allow it to cool for a few seconds and then see if it gets set hard instead of being a halwa consistency. If the drop of burfi mixture sets, then burfi mixture is ready.

Pour the burfi mixture into the greased tray or tin and level the top with back of spoon. Allow the burfi mixture to cool for 10 min.When the mixture is warm, then cut into pieces.

Store it in a airtight container and enjoy the maida burfi