Kaju Katli / Cashew Burfi

           KAJU KATLI/CASHEW BURFI

Preparation time: 10 Minutes

Cooking time: 30 Minutes

Serves: 1 Kilo  Cuisine: Indian Sweets

Ingredients

Cashew/Kaju                       500 gram's

Sugar                                    400 gram's

Water                                    200 ml

Ghee (optional)                   1 tsp

Cardamom (optional)         1 no

Kesar/Silver foil (optional) garnish

Method

Crush cashew in a mixer grinder to make a fine powder, strain the powdered cashew and any large pieces found can be crushed again and strained.

Keep a heavy bottom kadai in medium heat add sugar and water bring it to a syrup of one string consistency. When it's ready low flame and now add the powdered cashew and start mixing to combine without any lumps. At start it will be very thin/runny but gradually it will become thicker. Check the consistency by taking a very small portion of paste in your fingers and roll it into a ball without sticking to fingers. Turn off the heat and bring the mixture to warm so it can be handled in hand's. Now make a dough and using a rolling pin spread as thin as possible. Garnish with kesar/chocolate chips/silver foil if needed and move the rolling pin once gently. Cut the edges and start cutting to desired shape and let it cool down completely before removing the pieces.

Note: Do not run the grinder continuously as cashew releases oil and becomes paste, give a 5 sec break. 

Use chilled cashew as it will not release much oil very soon.

Use broken cashew as it is much cheaper than whole cashew.

If sugar syrup is not cooked to 1 string consistency then it takes much time to cook and 1 tsp of ghee should be added.

Video click here