Cashew Burfi

18 May

kaju_burfi
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.

Ingredients:

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.

15 Responses to “Cashew Burfi”

  1. Jayashree May 18, 2011 at 11:16 pm #

    Looks awesome! Workable recipe…but I think getting the syrup right is the tricky part.

  2. Amar May 19, 2011 at 5:26 am #

    looks awesome I have a question
    Cant we add kaju powder while the syrup on heat

  3. anjali May 19, 2011 at 6:36 am #

    tempting…………..

  4. shruti May 19, 2011 at 9:28 pm #

    O.M.G………..u actually made that at home????
    i’ve heard that its very tricky to make
    …..your burfee looks perfect
    Now thats what i call a master piece….even the shape size color and texture looks perrrrfeccctttt

    Way ta go akka………..

  5. Raji May 19, 2011 at 11:51 pm #

    @Jayashree no, syrup is not a big deal at all. try it, you will know
    @Amar you definitely can, it depends on how hot the pan is and how thick the syrup is. reduce the amount of cashew powder in such a case
    @Anjali i think so too
    @Shruti thanks ra. try it. they are very very easy to make.

  6. Roselin May 20, 2011 at 2:42 am #

    Tempting to eat imedetely

  7. mehroo May 20, 2011 at 9:00 am #

    It seems so easy to make and we pay a bomb for it in shops.

  8. Zehra May 20, 2011 at 12:36 pm #

    It is very very easy but tasty.

  9. sahba May 22, 2011 at 10:43 pm #

    amazing

  10. swati May 24, 2011 at 10:11 am #

    wow mouth waterin

  11. vidhya May 25, 2011 at 7:19 am #

    hai d recipe seems to be delicious and simple. but where will d silver warq sheets are available. pl suggest

  12. Raji May 25, 2011 at 8:52 am #

    @Reselin i think so too
    @mehroo so true
    @Zehra very tasty
    @sahba thanks
    @swati thanks
    @vidhya i got them from india. very easily available. If you are asking me for finding silver Warq at US, then i am not sure.

  13. shajreen May 27, 2011 at 8:29 pm #

    its very easy to make i am going to try it today.

  14. monika May 30, 2011 at 3:43 am #

    i love eating cashew burfi

  15. mehroo May 30, 2011 at 10:06 am #

    silver warq is available at most mithai shops in bombay.

    According to me, its just a garnish without any taste… so you can serve the kaju katli without it. It will taste just as good.

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