Kaju Katli - Cashew burfi

Kaju Katli is a simple yet very delicious sweet. I really doubt if anyone doesn't like this yummy sweet. Even Suresh who is hater of cashews in other forms, love this sweet. We had been on vacation and since I am still in that hangover I decided to post some simple deepavali recipes. I have tried this recipe only two times before hence my katli's may not look perfect.But the taste and texture was really nice and I hope it will improve with practice! Lets see the recipe. 

Kaju Katli

Cuisine: Indian Category: Sweet/Dessert Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 15 pieces

Ingredients Cashew 1 Cup Sugar 1/2 cup Water 1/4 cup Milk 1 tablespoon Ghee 1 teaspoon Preparation     1.     If you have refrigerated the cashews saute them in low flame for 3-4 minutes. This will help to remove excess moisture.     2.     Grind the cashew in mixer to a fine powder. This will take one minute. Grind it in a stretch and sieve the powder. (I pulsed second time for few seconds hence got a crumbly texture).

Method           1.     In pan add sugar and water. Mix in low flame till the sugar dissolves completely.      2.     Once sugar gets dissolved completely start boiling the syrup till it reaches one string consistency.      3.     Simmer or switch off the flame and add cashew powder and mix it uniformly without any lumps.     4.     Stir the mixture for one are two minutes in low flame till it starts separating from the pan. If we take a small piece and roll it we should be able to form soft ball. Switch off at this stage.      5.     Let the paste cool for few minutes. If the dough is too dry add few spoon milk, kneed well and form a smooth dough.      6.     Grease butter paper as well the rolling pin with little ghee and roll the dough to desired thickness.      7.     Cut to the shape of your choice. Store in airtight container and enjoy :).

Notes      ·         Grinding cashews is the tricky part. If you are making more than one cup, grind them little portions. But always grind to fine powder at one stretch.      ·         If you get a crumbly powder like mine do not panic. Cool it down and crumble it further with hands and proceed.      ·         If you cross the one string consistency the paste will become hard. You can make tasty burfis but they may not be soft.