Coconut Bread Burfi With Cashews

Ingredients

• Bread crumbs - 2 cup
• Milk - 1 cup
• Grated coconut - 2 cup
• Sugar - 1 cup
• Oil or ghee - 4 tbsp
• Rose essence - 2-3 tsp
• Cashew nuts - 10-15 whole

Instructions

1. 1Soak the bread crumbs in the milk for about 10 minutes so they soften and absorb the liquid.
2. 2Combine the grated coconut and sugar in a bowl and mix until evenly distributed.
3. 3Heat a non-stick pan over low heat, add the coconut and sugar mixture, and stir until the sugar melts and the mixture looks slightly glossy.
4. 4Add the soaked bread crumbs to the pan and cook, stirring constantly, for about 5-7 minutes so everything binds together and the mixture firms up a little.
5. 5Stir in the cashew nuts, rose essence, and oil or ghee until they are fully incorporated and fragrant.
6. 6Continue cooking until the mixture starts to leave the sides of the pan and pulls together into a single mass.
7. 7Remove the pan from heat to stop the cooking.
8. 8Grease a baking tray, transfer the mixture, and press it firmly and evenly into the tray so it holds together when set.
9. 9Let the tray cool for some time, then refrigerate until fully set.
10. 10Lift the set burfi from the tray, cut into desired shapes, and garnish with extra cashew nuts.
11. 11Optional: Serve chilled, with a sprinkle of extra chopped cashew nuts for added crunch.