Cashewburfi Recipes
KAJU KATLI | KAJU BARFI
Steps:
- Powder the cashew in a coffee grinder, blender or a dry grinder.
- The cashews should be in powdered form and not become pasty or oily.
- On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
- Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
- When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
- Mix and keep on stirring the cashew mixture non-stop on a low flame.
- The cashew mixture would start thickening.
- Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
- Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
- Add the rose petals and ghee or oil to the cashew mixture.
- When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
- Flatten the dough and place it on a butter paper or on a greased plate or tray.
- Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
- Remove the butter paper and let the rolled dough cool.
- When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
- Gently remove the kaju barfi with a butter knife.
- Serve the kaju katli straight away or keep in an airtight container.
Nutrition Facts : Calories 87 kcal, Carbohydrate 10 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 kaju katli, UnsaturatedFat 2 g
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- Now, take a pan and add sugar to it. Add 1/4 cup of water and stir continuously for about 2 mins.
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- Ensure the mixer jar is completely dry and add cashews in to it. Grind them to fine powder. I usually keep cashews at room temperature. So the cashews were dry. Do not use refrigerated cashews. I ran the mixer for around 15 seconds at a stretch and obtained little grainy powder though.
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- Take Cashews in a mixer jar. Grind it in pulse mode till you get smooth powder. Keep in mind that if we grind the cashews for a long time, it will start releasing the butter. We need smooth cashew powder. So pulse it till you get a smooth powder.
- Take a drop of sugar syrup and rub it in between your pointer and thumb finger. The sugar syrup will be sticky and when you open the fingers it should form a string. That is the how we need to check for one-String consistency
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- Place cashews in a blender. Grind to a smooth powder in batches. Do not over grind, otherwise cashews will release oil.
- Then, turn off the heat and add in the cashew powder mix. Mix well at this point to get rid of lumps.
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