How to make Kaju Katli? Kaaju Katli (Cashew Burfi): Although a huge fan of kaaju burfi, stopped making it 10 years ago when we learned son is allergic to cashew nuts. Since then, no kaaju in any food preparations. We recently did a skin prick-test and found out he has outgrown cashew-nut allergy. What a relief! Hubbys birthday and he loves home-made kaaju burfi. Decided to make a very small quantity - still not taking any risks!! Result was just perfect, son liked it, so was his dad...and mom happy smile emoticon Ingredients: 1 cup powdered cashew ½ cup sugar Water enough to cover sugar in a pan (3-4 tbsp) 1 tsp ghee Few strands of saffron (optional) Method: 1. Dry roast saffron and coarsely powder it. Keep it aside. 2. Powder the cashew. Make sure it does not start giving out oil. 3. Sieve the powdered cashew if you do not like tiny bits of cashew in your burfi. I sieved twice this time just so kid won’t notice! 4. Grease a plate and keep it aside. 5. Add sugar and just enough water to cover sugar in a thick bottomed pan. 6. Melt sugar on medium-to-low flame. Once completely melted, add cashew powder. I generally mix-in cashew powder after switching off heat source, so the mixture does not burn. 7. Back to low flame, keep stirring until cashew mixture starts to thicken. If it is too dry, add a tsp of milk, if watery add some milk powder. 8. As soon as the mixture starts leaving sides and forms a lump; switch off the heat source. 9. Transfer the lump to a plate. Let it cool for a minute or until you are comfortable kneading it gently. 10. Grease your palm with a bit of ghee. 11. Add powdered saffron to the cashew lump. Mix gently. Do not knead like roti dough. A gentle mix is good enough! 12. Using a greased rolling-pin, flatten the dough on a greased plate/surface. 13. Cut to desired shape. 14. Enjoy! by: https://facebook/suma.shamanna?fref=photo
Posted on: Thu, 15 Jan 2015 07:28:53 +0000
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