Cashew Burfi / Kaju Katli

Cashew Burfi /  Kaju Katli

One of the delicious sweet is Kaju Katli…  It just melts in your mouth and this sweet consumes hardly very less quantity of ghee.   Preparation time is also very less. 

So let’s enjoy making tasty, easy to prepare Kaju Katli.

Cashew : 1 cup

Sugar : ½ cup ( powder it )

Water : ¼ cup

Milk Powder : 1 tbsp

Ghee : 1 tsp

          Cashews should be in room temperature.  Microwave Cashew @ HighMedium ( 80 % ) power for 1 minute.  Remove and let it cool down. 

       You can also do it in stove top by dry roasting in low flame till it becomes warm.. Don’t let it to become hot or change its colour.   Let it cool down.

     Powder the cashews in Mixie.  If you are using small jar, use half portion of the cashews and grind first for just few seconds in 3 or 4 intervals.  Grind only in low speed.  Avoid grinding continuously.  We need to powder it but should not become paste.   Grind the remaining half in the same way… 

Mix milk powder and cashew powder and keep it aside.  

Keep a big plate and grease the backside of the plate .

Grease the rolling pin.

Keep a bowl ready.

Now , in a non-stick pan , add water and granulated sugar and heat it in low flame.

When the sugar dissolves completely and when the syrup starts forming nice bubbles… , add cashew powder and mix it without any lumps .

Without stopping , keep stirring the mixture…  ( don’t worry , you have to stir just for few minutes ) .  Cooking should be done in low flame only.

When it comes to idly batter like consistency,  mix ghee and  immediately remove from flame and pour the content into the bowl .  Don’t keep the katli in pan itself as it may become solid in the heat .

Just in 2 or 3 minutes, when the katli is little bit hot , try to make it a soft dough by mixing nicely.  You can use silicon ladle, as it may turn nicely while you mix.  Or use your greased hands.

Make it into a big ball.

When the dough is still warm, Keep the cashew dough on the greased plate and pat them gently to flatten them lightly.

Quickly, Using rolling pin , roll them into very thin, like chapathi.  Roll them evenly .

Using sharp knife , start marking on the katli in the shape of your choice ( can be square or diamond or can also use biscuit cutter ) .   Edges of the cashew chapathi, may not be perfect in shape … trim those portions…  ( don’t hesitate to taste them right away  J )

By pressing  and lifting  ( don’t slide while cutting ) cut the Cashew Burfi .   No need to remove the pieces now,  from plate. 

Let it cool down completely,… say 20 to 30 minutes.  

While removing it from the plate…, insert the sharp knife under the cashew burfi gently and try to remove it . 

Remove all the Cashew Burfi and store them in air tight container.

Delicious Cashew Burfi is ready to serve.

Katli tastes even better the next day, after settings nicely. 

It stays good for 2 days if kept outside.

Stays good for a week , if it is refrigerated .