Kaju Katli / Cashew Burfi is a one of the popular and tasty Indian sweets. It is very easy to prepare with only few ingredients which is easily available at home. For this recipe, you don't need to check sugar syrup / string consistency; even beginners can try this without hassle!
Try this mouthwatering sweet for Diwali or for any special occasion and enjoy with your loved ones!
Ingredients:
Cashew nuts - 1 cup
Sugar - ½ cup
Water - ¼ cup
Cardamom powder - ½ tsp
Ghee / Clarified butter - for greasing the hands
Directions:
Add cashews in a dry blender or mixer and grind it into into a powder form.
In a separate pan, add sugar with water and allow to boil.
Place the butter paper over a board or plate.
Try this mouthwatering sweet for Diwali or for any special occasion and enjoy with your loved ones!
PREP TIME
5 min
COOK TIME
TOTAL TIME
20 mins
Recipe for Kaju katli / cashew burfi
Recipe type: Sweets
Cuisine: North Indian
Yields - 12 to 15 pieces
Cashew nuts - 1 cup
Sugar - ½ cup
Water - ¼ cup
Cardamom powder - ½ tsp
Ghee / Clarified butter - for greasing the hands
Directions:
Add cashews in a dry blender or mixer and grind it into into a powder form.
Once sugar melts and reduce the fire into low flame.
Add the powdered cashew and cardamom powder. Start to mix continuously.
You can now see the whole mass starts to thicken and leave the sized of the pan.
When it is all come together,(semi - solid consistency). Switch of the flame(the whole process will take 7 to 8 minutes)
You can now see the whole mass starts to thicken and leave the sized of the pan.
When it is all come together,(semi - solid consistency). Switch of the flame(the whole process will take 7 to 8 minutes)
Immediately transfer to a greased bowl or plate and allow to cool. Mean while, grease a plate or board, keep rolling pin, butter paper and knife ready.
When the dough is still warm, grease your hands with ghee and start to knead to form smooth dough. But don't give too much pressure.
Using rolling pin, flatten the ball. Place another butter paper over the flatten dough and roll it evenly.
Remove the butter paper and cut it into diamond and square shape.
Once it cooled down completely, separate the pieces and store it in air tight container.Notes:
Don't grind cashew for too long, it will start to release oil.
Cashews have to be in room temperature; If you kept cashews in fridge or freezer, thaw completely before using.
If you feel, the dough is dry while kneading you can add little milk, but it will reduce the shelf life of the sweet.
Once it cooled down completely, separate the pieces and store it in air tight container.Notes:
Don't grind cashew for too long, it will start to release oil.
Cashews have to be in room temperature; If you kept cashews in fridge or freezer, thaw completely before using.
If you feel, the dough is dry while kneading you can add little milk, but it will reduce the shelf life of the sweet.
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