Kaju Katli Recipe Home Made Kaju Ki Burfi

KAJU KATLI RECIPE | HOME MADE KAJU KI BURFI

Steps:

• Grind cashew nuts in a food processor or blender to a fine powder, about 40 seconds. Run blender continuously, without stopping - this helps avoid oil being released by the cashew nuts - till powdered. Sift the powder through a sieve to remove any cashew nut pieces that might remain.
• Place a heavy kadhai or wok over medium heat and pour in ½ cup water. Add powdered sugar and stir well to dissolve. Cook for 9 to 10 minutes till the syrup thickens slightly.
• Add powdered cashew nuts to the syrup; reduce heat to low. Stir continuously till the mixture begins to thicken and then starts coming away from the kadhai, about 15 minutes. Test its readiness by taking half a teaspoonful, allowing it to cool till it can be handled, and rolling it between your palms - if it forms a ball, the mixture is ready. Transfer to a bowl and allow to cool till just handle-able - you don't want it to cool too much.
• Cover a wooden cutting board with plastic cling wrap so that the dough does not stick to the surface. Grease your hands with ghee and turn out the dough onto the covered cutting board. Knead the dough till it forms a smooth pliable dough. Flatten the dough with your fingers to form a thick disk; cover the disk with another sheet of plastic cling wrap, and roll out with a rolling pin to around ¼-inch thickness, or to the thickness of your liking. Remove top layer of cling wrap.
• Using a sharp knife, cut the dough into diamond-shaped pieces and decorate by gently placing varq or beaten silver leaf on the kaju katli.
• Serve immediately, or once cooled, store in airtight container. Cook's Note: The kaju katli will remain fresh for 3 to 4 days stored in an airtight container at room temperature - though at Yummefy it is usually devoured on the first day!! Yields: about 28 Kaju Katli Prep Time: 2 minutes Cook Time: 36 minutes