Kaju burfi is everyone's favorite , so I decided to make it this time. As I was browsing for recipes, I came upon a recipe which looked really good. It was from Manjula's kitchen. The post even had a video. So I decided to go with it. The result was just too good.If you are looking at my post, you can see the video in the link mentioned above. I have followed the recipe exactly and it came out perfect.
- Cashews - 2 cups
- Sugar -1 1/2 cups
- Water - 3/4 cup
- Saffron strands - 10 or 15 (optional)
- Make a powder of the cashews using a dry grinder or a coffee grinder. Take small batches of the cashews while powdering it. Its is ok to have little bits of cashews here and there.
- Take a heavy bottomed pan. On a low heat, dry roast the cashew powder for about 4 minutes just until the powder is warm. Keep mixing it. Do not heat on a higher heat and for a longer time or else the powder starts becoming oily.This step is just to remove the raw smell of the cashews.
- In another vessel, mix the water and sugar and heat the mixture. Also add saffron to this syrup.For this recipe, you need to heat the syrup until you get a one thread consistency or it shows 225 F on the candy thermometer. I rely more on the thermometer, so checked out the consistency using it.
- Turn the heat to low and add the syrup to the cashew powder and mix well. The consistency of the burfi will be correct if it starts leaving the sides of the pan..
- Now put this mixture in to a greased thali or baking tray.
- Smoothen the surface with the back side of a flat greased spatula.
- When it cools down a bit , cut it into pieces.