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.
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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.
Cashew powder
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Dry roast cashew powder
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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.
In the pan add sugar and water and boil
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Add saffron water and mix
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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.
Add cashew powder in the syrup
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Mix the cashew powder in the syrup
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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.
Add butter or ghee and mix
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Cashew paste forms a soft lump
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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.
Make the dough of the cashew paste
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Place the plastic sheet over dough and roll
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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.
Rolled cashew paste
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Cut the paste into burfi shape
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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.
Kaju Katli / Cashew Burfi
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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