CASHEW BURFI / KAJU BURFI
Again am back with a simple sweet recipe with cashews or kaju. Burfi recipes are very popular in Indian cuisine especially during festivals and special occasions. The indulgence from rich desserts and sweets during special occasions are unaccountable. Though these succulent sweets can be a little heavy, it is impossible to lighten up or cut calories by sacrificing these yummy sweets. Especially Indian sweets are very popular around the globe for its unique taste and appearance. So for those who are more concerned about health can cut the amount of sugar in sweets and desserts without sacrificing its taste. You can also use zero calorie sweetener for your favorite desserts. Nowadays many alternatives are available in stores for those who want to cut calories or have gluten sensitives. But in some cases, these alternatives don't work. I have shared many Indian sweet recipes in my blog which suits for different festivals like Diwali, Christmas, Onam, Eid, Navaratri etc. Here am going to share with you the recipe of a popular Indian sweet. Kaju burfi/ kaju katli/ cashew barfi is a creamy Indian sweet made using cashews. You can also make almond burfi, kaju pista burfi, kaju roll the same way with slight variations. The recipe calls for very simple ingredients and it is very easy to make Indian sweet.
INGREDIENTS (1 cup = 250 ml)
Cashews - 1 cup
Sugar - half a cup
Water - quarter a cup
Cardamom powder - quarter tsp, optional
Milk - 2 tbsp
Pistachio powder - as required, optional
Ghee - 1 tsp
PREPARATION
- Add cashews in a grinder and grind it to a fine powder. Set aside.
- Now in a nonstick pan add sugar and water. Heat it on a low flame.
- Keep stirring until you reach a one string consistency (on a low flame).
- Then add the fine cashew powder and mix well. Be careful that the flame must be very low and the powder must be fine (you can sieve the powder if required).
- Add cardamom powder(optional) and mix well. Once it starts to thick, add 2 tbsp of milk. Stir continuously.
- When it starts releasing from sides of the pan, add ghee and again stir continuously (on a low flame). Stir well until it forms a thick paste.
- When done, switch off the flame and transfer it to a plate or butter paper.
- Let it cool for 3 minutes (not more). Grease your hand and knead the dough. The dough will be very hot, so be careful while kneading.
- Knead until you get a smooth dough. Then cover it with a butter paper and roll it using a rolling pin( you can make your burfi thin or thick as per your preference).
- Then sprinkle some pistachio powder (optional only). Again roll it gently.
- Then cut it into desired shapes.
