- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- 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
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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Rice and pulao's
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- 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
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Rice and pulao's
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About rice and pulao
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- Meat Dishes - Index
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Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
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- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
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- Chicken Curry
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- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
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- 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
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Meat Dishes
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- Kati Roll
- Paneer dishes - Index
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Paneer dishes
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- 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
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Paneer dishes
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- Kofta - Index
- Vegetable dishes - Index
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Vegetable dishes with gravy
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- 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)
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Vegetable dishes with gravy
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- Vegetables side dishes - Index
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Vegetables Side dishes (sukhi sabzi)
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- 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)
- Bharwa Baingan (Stuffed Eggplants)
- Baingan Ka Bharta (Eggplant Bharta)
- 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)
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Vegetables Side dishes (sukhi sabzi)
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- 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 desserts - Index
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Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian desserts - Index
- Almond burfi (Badam Ki Burfi)
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Boondi or Boondi Ladoo
- 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
- Ras Mali
- 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)
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Desserts .. Popular North Indian sweets
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- Snacks and chaats - Index
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Snacks and Chaats
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- 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)
- 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)
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Snacks and Chaats
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- Chutneys
- 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
- 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
- Breakfast dishes - Index
- 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
(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.
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 ½ Cup of sugar or to your taste 1 Tablespoon unsalted butter or ghee 5 Tablespoons of water 20 Strings of saffron (optional) Also nedded: 1. food wrap or Sheet of wax paper 2. Rolling board 3. Knife or pizza cutting wheel Cooking measurement conversion Measurement converter |
Raw unsalted cashew nuts
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Directions:
1. In a blender or nut grinder grind dry cashew nuts and make a powder.
2. If adding saffron then soak the saffron in 1 tablespoon of warm water.
3. Heat a nonstick frying pan on low heat. Add cashew powder and dry roast it,
stirring constantly for 3 to 4 minutes, slightly warm the powder to take the
raw flavor out. Do not brown the powder or roast it for too long, otherwise it
will leave the oil.
1. In a blender or nut grinder grind dry cashew nuts and make a powder.
2. If adding saffron then soak the saffron in 1 tablespoon of warm water.
3. Heat a nonstick frying pan on low heat. Add cashew powder and dry roast it,
stirring constantly for 3 to 4 minutes, slightly warm the powder to take the
raw flavor out. Do not brown the powder or roast it for too long, otherwise it
will leave the oil.
4. Transfer the roasted cashew powder in a bowl and keep it aside.
5. Wipe clean the frying pan. Add sugar and 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)
6. 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.
7. 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.
5. Wipe clean the frying pan. Add sugar and 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)
6. 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.
7. 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.
8. 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.
too dry, add 2 tablespoon of water or as needed, stirring constantly.
9. Add butter or ghee that will helps to stir and prevent sticking to the bottom,
cook for 5 minutes, while keep stirring constantly so that lumps do not form
and it does not stick to the bottom and burn, keep the heat on low.
10. 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.
cook for 5 minutes, while keep stirring constantly so that lumps do not form
and it does not stick to the bottom and burn, keep the heat on low.
10. 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.
11. Once the cashew paste becomes Luke warm, transfer it to rolling board.
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.
12. Now take a wax paper or a plastic food wrap and place over the dough and
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.
13. Lift the wax paper or the plastic sheet, now you have rolled the paste evenly.
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.
12. Now take a wax paper or a plastic food wrap and place over the dough and
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.
13. Lift the wax paper or the plastic sheet, now you have rolled the paste evenly.
14. 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.
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.
15. In few minutews 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.
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 arenot 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.
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 arenot 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
Thank you
Geeta Seth
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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)
Almond burfi Seasame seed burfi (Til ki burfi)
Pistichio burfi Coconut burfi
Carrot burfi Pumpkin burfi
Kheer (Rice pudding) Makhana kheer (Lotus seed kheer)
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