Kaju Burfi or Kaju Katli
A delicious sweet, made of less ghee, cashew nut, sugar, milk and cardamom powder. Basic recipe from Jaya maayis’s cookery book ( Dakshin Bharath Dishes by Jaya V Shenoy) !!!
Makes: 14 - 16
Please use same measuring cup to measure cashew nuts, milk and sugar.
1 cup / 200 ml cashew nut splits (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity, net weight of cashew nuts may be 100 g)
½ cup / 100 ml milk (milk should be at normal room temperature)
1 cup / 200 ml sugar (ratio of cashew nuts and sugar 1:1)
4 teaspoon ghee
1 teaspoon maida (all purpose flour)
¼ teaspoon cardamom powder
Soak cashew nut splits in ½ cup milk for one hour and make a smooth paste in a small mixer bowl. Do not add water when grinding. Keep aside.
Grease a steel thali or baking dish with 1 teaspoon ghee and keep it ready.
Heat 1 teaspoon ghee in a non stick pan. Reduce the heat to low. Add thick cashew nut paste and sugar. Stir continuously for 8 minutes on a low heat until it leaves from the sides of the pan / thickens. At this stage sprinkle 1 teaspoon maida and 1 teaspoon ghee (adding maida is my suggestion. Then we can spread and cut burfi mixture easily). Stir again for 3 – 4 minutes on a low heat until the burfi mixture forms a soft ball.
Add cardamom powder and mix well.
At this stage, switch off the gas flame and transfer this hot burfi mixture into a greased steel thali / baking dish. Sprinkle 1/2 teaspoon ghee over it and gently spread / flatten evenly with a flat spatula. Keep aside to cool for 2 minutes and cut (when it is moderately hot) into desired shape and size.
Remove the burfi from the steel thali or baking dish only after it fully cools to normal temperature.
It can remove very easily from the steel thali and store it in an airtight container.