Ingredients:
1 cup of raw cashew nuts
1/2 cup of sugar
1/2 cup of water
How I Made It:
1. Measure out the cashew nuts. They need to be raw and dry, so if you have refrigerated the nuts, make sure you leave them out for a while and dry with a kitchen towel.
2. Grind the cashew nuts in your small mixie jar. I powdered them coarsely but you can make it a fine powder too. Just take care not to make it a paste. The powder needs to be dry so pulse slowly until it's powdered.
3. Lightly roast the powdered cashew nuts in very low heat. Don't overdo this, or you will get a paste. I roasted it for about a minute or so. Turn off heat.
4. To prepare the sugar syrup, add the sugar to the water and bring to a rolling boil.
Continue boiling the sugar syrup until it reaches the one-string consistency. It took me about 7 mins to reach this but the time will depend on the heat you use. To check if it's ready, take a small amount of the sugar syrup on the back of a spoon, take a bit with your finger tip and check between the index finger and thumb. If the sugar syrup is sticky and extends into a string, it's done!
5. Immediately pour into the pan with the roasted cashew nut powder and mix gently until well combined. Take a small amount and see if you are able to roll it into a soft ball. If you are, then it's ready. Otherwise, cook for a bit longer.
6. When the right consistency is reached, remove from fire and pat into a greased (with butter or ghee) plate or tray. 7. Once it cools, cut into desired shape. Diamond is the norm so I (tried to, anyway) did the same.
Source: http://www.cookingandme.com/2012/10/kaju-katli-kaju-cashew-burfi-diwali-sweets.html
1 cup of raw cashew nuts
1/2 cup of sugar
1/2 cup of water
How I Made It:
1. Measure out the cashew nuts. They need to be raw and dry, so if you have refrigerated the nuts, make sure you leave them out for a while and dry with a kitchen towel.
2. Grind the cashew nuts in your small mixie jar. I powdered them coarsely but you can make it a fine powder too. Just take care not to make it a paste. The powder needs to be dry so pulse slowly until it's powdered.
3. Lightly roast the powdered cashew nuts in very low heat. Don't overdo this, or you will get a paste. I roasted it for about a minute or so. Turn off heat.
4. To prepare the sugar syrup, add the sugar to the water and bring to a rolling boil.
Continue boiling the sugar syrup until it reaches the one-string consistency. It took me about 7 mins to reach this but the time will depend on the heat you use. To check if it's ready, take a small amount of the sugar syrup on the back of a spoon, take a bit with your finger tip and check between the index finger and thumb. If the sugar syrup is sticky and extends into a string, it's done!
5. Immediately pour into the pan with the roasted cashew nut powder and mix gently until well combined. Take a small amount and see if you are able to roll it into a soft ball. If you are, then it's ready. Otherwise, cook for a bit longer.
6. When the right consistency is reached, remove from fire and pat into a greased (with butter or ghee) plate or tray. 7. Once it cools, cut into desired shape. Diamond is the norm so I (tried to, anyway) did the same.
Source: http://www.cookingandme.com/2012/10/kaju-katli-kaju-cashew-burfi-diwali-sweets.html
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