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Cashew Burfi

18 May

Kaju Katli.

Cashew nuts are ground into fine powder. A syrup is made with sugar and water and the cashew nuts powder is added to the syrup to bind the powder. The mixture is then rolled into thick disc and cut into small pieces. Serve cashew burfi as a dessert and store tight in a refrigerator.
Makes: around 10 Kaju Burfi.


Cashews Powder 3 Cups
Sugar around 1 1/4 Cups
Ghee 1 Tbsp
Silver Warq few Sheets

Method of preparation:

Grind cashews into fine powder using a blender.

In a pan, add a cup of water and sugar.
Let the sugar melt completely and let the syrup thicken a bit.
Sugar syrup shouldn’t be too thick or too loose.

Remove the pan from heat, add cashew nuts powder and ghee.
Stir well and let the temperature come down so its warm enough to handle.
Knead the cashew mixture well and roll into around half inch thick disc.
Apply silver warq over the rolled out cashew mixture.
Cut the spread out cashew mixture into diamond shaped pieces.
Store in a tight jar and cashew burfi stays fresh for few weeks.
Notes: Make sure to get the sugar syrup right.

Suggestions: If sugar syrup becomes thick, add a tbsp or so of water to thin it out. Adjust sugar according to taste.
Variations: You can also add kesar or cardamom to the sugar syrup for different flavors.
Other Names: Kaju Katli, Kaju Burfi, Cashew Burfi.