Cooking Method :
Heat a heavy bottom pan under medium flame and pour in ½ litre of milk into it. Let the milk boil, then squeeze two halves of lime to congeal the boiling milk. The milk reduces to about one fourth of its original quantity. Now add in a bowl of sugar and keep stirring. Care must be taken so that milk does not stick to the bottom of the pan and burn. Now lets add 1-2 tsp of vanilla essence for flavor along with a little of cardamom powder for additional flavor. Switch off the stove. Season your burfi with 2-3 tbsp of Ghee along with roasted cashew nuts and raisins on the crust.
Transfer the Burfi on to a plate and flatten the surface with a ladle. When cooled, you may cut out the Burfi in desired shape.