North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Cashew Burfi / Katli

                                    Cashew Burfi
                                         (Kaju Katli)

Cashew burfi also known as kaju burfi or kaju katli. In India, Kaju Burfi is considered as a very special sweet and often presented to guests on auspicious occasions like the birth of a child, weddings and raksha bandhan. Kaju katli is a diamond shaped sweet prepared with cashew powder or cashew paste and sugar and cardamom and saffron is added to flavor the burfi. These burfi’s are often decorated with edible silver leaf. Cashew burfi is a treat. Many people think that it is very difficult to make kaju burfi, but contrary to what people think it is very easy and quick to make. It may not come right for the first time but once you know it is very easy to make a delicious quick sweet.

There are 2 ways to prepare Kaju Katli. One method is grinding the dry cashews and then preparing sugar syrup and mix this cashew powder and prepare Katli. Other method is by soaking cashews in water and then grinding it to a paste and to that paste sugar is added and mixed in a low flame to get thicker dough. Here is the recipe to make kajus katli by cashew powder.
Ingredients:

1      Cups of raw unsalted cashew nuts (whole or broken)
½     Cup of sugar or to your taste
1      Tablespoon unsalted butter or ghee
5      Tablespoons of water   
20    Strings of saffron / Kesar (optional)

Also needed: 

1. Sheet of food wrap or Sheet of wax paper
2. Rolling board
3. Knife or pizza cutting wheel


Cooking measurement conversion
Measurement converter

Picture
Raw Cashews
Picture
Sugar
Picture
Saffron (Kesar)
Picture
Butter
Picture
Wax paper
Picture
Rolling board, Rolling pin & Knife
Picture
Water
Picture
Plate
 Directions:

1. In a pan add Cashew nuts.

2. Dry roast cashews to take the moisture out from the nuts but do not brown
​    them. While starring frequently. (
Avoid using refrigerated cashews as they will
    release moisture once ground and turn more into a cashew paste)
Picture
In a pan add cashew nuts
Picture
Stir & dry roast cashews
3. Let the cashews cool down.

4.  If adding saffron then soak the saffron in 2 tablespoons of warm water.
Picture
Cashews are roasted
Picture
Soak saffron in warm water
5​. Once cashews cool down transfer them in a blender or nut grinder and grind          them to make powder. The texture of powder will be grainy, not fine or
​    smooth. 
If the powder is very coarse then sieve it and add back the coarse grain
    back in blender and grind.(
Use a medium fine sieve and not a fine one to sift
    the powdered cashews)


 6. Transfer the cashew powder into a bowl. 
Picture
Transfer Cashews into a Blender
Picture
Grind cashews and make powder
Picture
Sieve Cashew powder
Picture
Cashew powder
7.  Wipe clean the same frying pan. Add sugar in the pan.

8. Add 5 tablespoons of water and
 boil over medium heat, stirring frequently for
      8  to 10 minutes or until syrup
 become thick of one thread consistency, means
      when you touch it with your
 fingers it should form a single thread. (Syrup
      should reach up to 160 degree
 temperature)  
Picture
Add sugar in the pan
Picture
Add water in sugar
Picture
Mix sugar with water
Picture
Sugar water start boiling
9.  To test the consistency of the syrup take a spoon and drop a drop of sugar
      syrup, on a plate, it should flow a little then get set and not move, when the
       plate is tilted. ​
Picture
Drop the syrup on the plate
Picture
Saffron is soaked
10.  If you are adding saffron add now to the hot syrup. Pour the saffron water
      through tea strainer to take the leaves out, mix and cook for 1 minute.
Picture
Syrup is ready
Picture
Strain saffron water into syrup
Picture
Stir saffron water with syrup well
Picture
Syrup is mixed with saffron water
11.  Now add cashew powder to the boiling syrup and mix. The paste may look
      too dry, add 2 tablespoon of water or as needed, stirring constantly.
Picture
Syrup is ready
Picture
Add cashew powder in syrup
Picture
Cashew powder in syrup
Picture
Mix Cashew powder well with syrup
Picture
Cashew powder is mixed well
Picture
Cashew Burfi paste start cooking
12.  Add butter or ghee that will helps to stir and prevent sticking to the bottom,
     cook for 5 minutes, while keep stirring and scraping the sides of the pan
      constantly so that lumps do not form
 and it does not stick to the bottom and            burn, keep the heat on low.
Picture
Add Butter
Picture
Mix Butter and let the paste cook
Picture
Keep starring and scraping the sides of the pan
13.  Once the cashew paste forms a soft lump and you start seeing the oil and the
       side of  the pan start getting clean, turn the heat off and remove the pan from
      the stove. The most important thing here is to cook the cashew mixture until
      it leaves the sides of the pan. 
If you under cook it, the Burfi will not set. 
Picture
Start seeing oil and paste forms lump
Picture
Cashew Burfi paste is ready
14. To test if you have cooked it to the right stage- take a small piece from the
      dough and let it cool down a bit then roll it,  you should be able to form a
      non-sticky ball.

15. If the dough is sticking and you can’t form a ball, then cook for few more
      minutes.
Picture
Roll the Burfi dough
16. Once the cashew paste becomes Luke warm, transfer it to rolling board.
Picture
Cashew Burfi paste
​17. Grease your hand and pick the paste in your palms and roil in between
       your palms and make a dough (like roti dough) and place it back on rolling
       board. Roll the dough on the rolling board to make it soft and smooth and
       that will also grease the rolling board.
Picture
Roll the dough into a ball
18. ​With the hand flat the dough ball. 
Picture
Press the dough flat
19. Dough is flat now take a wax paper or a plastic food wrap and place over the
      cashew dough. 
Picture
Dough is flat
Picture
Place the wax paper over cashew dough
20. ​With the rolling pin roll it into a ¼” thick big circle, there should not be any
        cracks on the circle, it should be even and smooth.
Picture
Roll the Cashew dough
21.  Lift the wax paper or the plastic sheet, now you have rolled the paste evenly. 
Picture
Rolled Cashew dough
22.  Take a knife or pizza cutter wheel, grease it a little and make the cuts in the
       spread, either diamond shape or square shapes. For diamond shape first cut
       one side straight lines and flips the plate around about 45 degrees and start
       cutting diagonally. For square shape cut straight lines both sides. Leave the
       spread on the kitchen counter for 10 to 15 minutes. 
Picture
Slice the Burfi into diamond shape
23.  In few minutes Cashew spread will settle, take a knife and slide under the
       spread and pick the burfi pieces and store them in layers between sheets of
       wax paper in an  air tight container.
Picture
Take the Burfi's out
Picture
Cashew Burfi / Kaju katli
Tips:
  
1.Grind the cashew nuts in a small portion at a time so that they become powder  
    quickly, if you grind the nuts for too long nuts start getting oily. 

2.The success of cashew burfi depends on the dough, it should be as soft and smooth as chapatti dough. If the dough is hard the burfi will become too hard if the dough is too soft it will be hard to lift burfi, they will stick on the rolling board. 

3.  If  the cashew paste is too dry and your are not able to spread the paste nicely and smooth then place the paste back in the frying pan, add 1 or 2 spoons of hot water, mix and cook on low heat, making sure it comes to right consistency. 
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you   

Geeta Seth
Other recipes:

Almond burfi                                                   Seasame seed burfi (Til ki burfi)

Pistichio burfi                                                 Coconut burfi

Carrot burfi                                                     Pumpkin burfi

Kheer (Rice pudding)                                     Makhana kheer (Lotus seed kheer)


    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
Submit

Copyright © 2011 www.northindiancooking.com, All Rights Reserved
Powered by Create your own unique website with customizable templates.