|1.||Cashew nuts 1 cup|
|2.||Sugar 1 cup or to taste|
|3.||Ghee 1/4 cup|
|4.||Khoya 1/2 cup|
|5.||Water 1/2 cup|
|6.||Cardamom powder 1/4 teaspoon|
the cashew nuts on low flame till these
becomes slightly hot.
Keep aside to cool.
the cashew nuts to a fine powder.
Turn a steel plate upside-down. Coat the surface with little ghee.
sugar and water to a thick-bottom
Heat the kadai till the sugar dissolves.
Stir the sugar and water mixture frequently.
Set the flame to low.
Cook till the sugar syrup reaches 1-thread consistency. While cooking, continue to stir.
powder and khoya and about half of the ghee.
The mixture initially will be watery.
Continue to mix.
the mixture thickens, add cardamom powder
When the mixture balloons and becomes light, pour it on the plate you prepared in Step 2.
Roll with a rolling pin to flatten the surface.
|7.||Keep aside for about 10 minutes.|
into diamond shape or desired shape pieces.
Kaju Burfi / Cashew burfi is ready.
|TIPS||Kaju Burfi Recipe|
|1.||If you have kept the cashews in the fridge, take it out and set it aside till their temperature is same as the room temperature.|
|2.||Frying the cashews, in Step 1, although is not mandatory, enables to grind the nuts better.|