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 an festivals and every special occasion is an excuse to indulge in this sweet dish.
- Whole Cashews – 1 cup
- Sugar – 1/2 cup
- Water – 1/4 cup
- Melted Ghee – just for greasing
- Transfer the cashews to a mixer and grind it into a semi fine powder. Don’t overdo as the cashews will leave out oil and the whole mixture will turn sticky. Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.
- When it starts to bubble up, keep stirring, keeps a small bowl containing water. Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve. That’s the right stage to add the cashew mixture.
- Then keep stirring until it forms a thick rolling mixture. It should be like flexible dough. The dough should not be dry, it should be soft and flexible so switch off accordingly. You can even try rolling a ball, it should be flexible then that’s the correct consistency. Switch off the gas and let it cool down for 10mins.
- When it’s still warm, knead it well, don’t scrap the dough from the sides as the mixture would be hard..If you feel the mixture is dry add 1/2 tsp ghee and then knead it.
- Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough. Now start rolling with a chapathi roller.
- Roll it to 1/4 inch thickness, remove the butter paper on top. Cut with a sharp knife into diamonds and separate the pieces.
- Cool down and store the burfis airtight container.