DIWALI SPECIAL - KAJU KATLI
(CASHEW BURFI)
1. Measure one and a half cup of whole cashew nuts, split open
them and dry roast on a low flame in a heavy bottom pan till they turn crunchy.
Do not brown the cashews else the burfi looks discolored. Cool them completely.
2. Add them to a blender. Powder them immediately when cooled or before they lose the crunch.
2. Add them to a blender. Powder them immediately when cooled or before they lose the crunch.
3. Make a fine powder, do not over run
the blender, the powder turns oily and lumpy. Break up lumps. Keep this aside.
4. Add sugar, water and cardamom powder
or rose water to a non-stick pan and begin to boil the syrup.
5. Stir well to dissolve the sugar and
bring it to a rapid boil.
6. Add the powder, simmer the stove.
7.
Take away the pan from the stove and mix the sugar syrup and the powder well to
form a smooth mix.
8.
Put back the pan to cook the mixture. Cook till the mixture thickens and leaves
the sides. Switch off the stove when you see the mixture turns to a mass as
seen in.
9. Transfer it immediately to a tray.
While it is still warm, grease your palms with ghee, knead well to form a
smooth dough without cracks. The ball looks fairly dry if you do not use enough
ghee. I used a few drops of coconut oil to grease my palms.Place it on a
greased foil or butter paper, place another layer of the same foil or paper.
10.
With a rolling pin, roll it evenly to half inch thickness. You can even do it
with your greased palms. If you get a dry mixture with lot of cracks, sprinkle little
boiled and cooled milk, knead well. If your mixture is very sticky and doesn’t
seem to set or dry, then add one to 2 tsps. Or more milk powder and knead well.
I have not used any milk powder or milk, so looks dry. Milk powder adds a bit
of grease to the burfi due to the fats so it can look shiny. Cut to desired
shapes.
KAJU KATLI IS NOW READY
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