2 cups of cashew nuts
1 1/2 cup sugar
3/4 cup water
About 20 strings of saffron (optional)
Powder the cashew nuts in a dry grinder (coffee grinder works the best). In a heavy bottom pan roast the cashew nut powder on low heat for about 4 minutes or until the powder is just warm. Do not over heat as the powder will start getting oily. In a saucepan, boil the sugar and water together on medium heat until syrup is in 1 thread consistency. Next add the saffron (optional) to the syrup, mix it well. Add the cashewnut powder to the syrup and mix it well, making sure there are no lumps. To check the right consistency take a little mix in a spoon, you should be able to roll this into softball. Spread the warm mixture on a greased plate. Allow burfi to cool and then cut in the desired shapes.
Note: Powder small portion of cashew nuts at a time to avoid the release of oil from nuts.