Cashew Burfi

Burfi is a dense rich treat with a fudge-like consistency. And like fudge, there are many interpretations: almonds, coconut, even Ricotta cheese.

1 1/2 cups unsalted cashew nuts
1 cup finely shredded coconut
2 tablespoons ghee or clarified butter
1/4 teaspoon ground cardamom
2 cups sugar
Silver leaf or ground pistachios

Soak cashew nuts in warm water for 4 to 6 hours. Drain and coarsely grind the nuts. Add coconut. Set aside. In a large saucepan (3 quart), heat ghee. Add coarsely ground cardamom and stir. Add the ground nuts; stir. Add sugar. Keep stirring and cooking on medium heat until mixture starts leaving the sides of the pan. Turn out onto a lightly greased cookie tray and smooth into even thickness with back of wooden spoon. Cool. Cut into two-inch diamond shaped pieces. Decorate with silver leaf or ground pistachios.

- Linda Allee