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 (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
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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
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Raw Cashews
Sugar
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Saffron (Kesar)
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Butter
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Wax paper
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Rolling board, Rolling pin & Knife
Water
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Plate
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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)
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)
In a pan add cashew nuts
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Stir & dry roast cashews
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3. Let the cashews cool down.
4. If adding saffron then soak the saffron in 2 tablespoons of warm water.
4. If adding saffron then soak the saffron in 2 tablespoons of warm water.
Cashews are roasted
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Soak saffron in warm water
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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.
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.
Transfer Cashews into a Blender
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Grind cashews and make powder
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Sieve Cashew powder
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Cashew powder
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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)
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)
Add sugar in the pan
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Add water in sugar
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Mix sugar with water
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Sugar water start boiling
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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.
syrup, on a plate, it should flow a little then get set and not move, when the
plate is tilted.
Drop the syrup on the plate
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Saffron is soaked
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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.
through tea strainer to take the leaves out, mix and cook for 1 minute.
Syrup is ready
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Strain saffron water into syrup
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Stir saffron water with syrup well
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Syrup is mixed with saffron water
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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.
too dry, add 2 tablespoon of water or as needed, stirring constantly.
Syrup is ready
Add cashew powder in syrup
Cashew powder in syrup
Mix Cashew powder well with syrup
Cashew powder is mixed well
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.
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.
Add Butter
Mix Butter and let the paste cook
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.
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.
Start seeing oil and paste forms lump
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.
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.
Roll the Burfi dough
16. Once the cashew paste becomes Luke warm, transfer it to rolling board.
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.
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.
Roll the dough into a ball
18. With the hand flat the dough ball.
Press the dough flat
19. Dough is flat now take a wax paper or a plastic food wrap and place over the
cashew dough.
cashew dough.
Dough is flat
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.
cracks on the circle, it should be even and smooth.
Roll the Cashew dough
21. Lift the wax paper or the plastic sheet, now you have rolled the paste evenly.
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.
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.
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.
spread and pick the burfi pieces and store them in layers between sheets of
wax paper in an air tight container.
Take the Burfi's out
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.
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
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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