Tuesday, 21 May 2013
I bet everyone in this world
will love this sweet.
Ingredients
(1) Cashews (soaked in 4 tablespoons milk for 30 minutes) - 1 cup
(2) Sugar- ¾ cup
(3) Water- ¼ cup
(2) Sugar- ¾ cup
(3) Water- ¼ cup
(4) Ghee- 1 tablespoon
(5) Cardamom powder- ½ teaspoon
(6) Silver foil (optional) for decoration
Method
(1) Drain and blend the cashews to make a fine paste. Do not use water while blending, if required, use the milk that you soaked them in, and make a fine, smooth paste, without granules.
(2) Mix the sugar and water in a wide saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a boil.
(3) Pour in the cashew paste and stir well to avoid lumps. Add the ghee and cardamom powder and mix well. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.
(4) Put a little drop on a plate and test to see if it hardens slightly. You should be able to roll it into a loose ball. When you see this, means your mixture is cooked.
(5) Remove the pan from the gas and let it cool slightly. When it gets cold enough to handle, transfer to a cutting board or a plate which is greased with some ghee, knead it well with your hands to make it smooth and glossy.
(6) Roll out with a rolling pin into 1/4 inch thick sheet; spread the silver foil on the top if you like. Now cut into diamond shaped pieces. Store at room temperature for a week or in the fridge for 15 days.
Enjoy Kaju Burfi and do remember us!
(5) Cardamom powder- ½ teaspoon
(6) Silver foil (optional) for decoration
Method
(1) Drain and blend the cashews to make a fine paste. Do not use water while blending, if required, use the milk that you soaked them in, and make a fine, smooth paste, without granules.
(2) Mix the sugar and water in a wide saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a boil.
(3) Pour in the cashew paste and stir well to avoid lumps. Add the ghee and cardamom powder and mix well. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.
(4) Put a little drop on a plate and test to see if it hardens slightly. You should be able to roll it into a loose ball. When you see this, means your mixture is cooked.
(5) Remove the pan from the gas and let it cool slightly. When it gets cold enough to handle, transfer to a cutting board or a plate which is greased with some ghee, knead it well with your hands to make it smooth and glossy.
(6) Roll out with a rolling pin into 1/4 inch thick sheet; spread the silver foil on the top if you like. Now cut into diamond shaped pieces. Store at room temperature for a week or in the fridge for 15 days.
Enjoy Kaju Burfi and do remember us!
