Saturday, October 10, 2009

Kaju Katli (Cashew burfi)

2 cups of cashews
1 1/2 cup sugar
3/4 cup water
About 20 strings of saffron (optional)
Edible Silver Sheets (Varak) (optional)

Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer. Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat. Add the cashew 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. Next spread the mix quick to the greased plate. Spread before the mix cools off. Allow burfi to cool and then cut them in the shapes you will like.
Optional: You can lay the silver sheets on top of the dough before cutting. Makes for a very nice presentation.

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