Kaju Burfi – A popular Indian sweet, made of cashew nuts.
Makes: 10 - 12 thin burfis
Please use same measuring cup to measure cashew nut powder, powdered sugar, milk and ghee. Here I used Indian standard measuring cup of 100 ml / 4 oz capacity.
1 cup / 100 ml / 4 oz cashew nut powder
1 cup powdered sugar
1 cup milk (boiled and cooled)
¼ cup ghee + extra 2 teaspoon ghee
2 teaspoon maida (all purpose flour)
2 pinches cardamom powder
1 steel thali (small size of 4 - inches in diameter) or any other small size baking trays
Grease a steel thali / tray with ½ teaspoon ghee. Keep aside.
Heat a pan (or non stick pan) on a medium heat. Add ¼ cup ghee. Once the ghee heated and fully melts, add milk, powdered sugar and cashew nut powder. Stir continuously on a medium to low heat for 15 – 20 minutes (sprinkle extra 1 – 2 teaspoon ghee if required) until it leaves from the pan and form a soft ball. At this stage, add 2 teaspoon maida and it stir well for 1 – 2 minutes. Finally sprinkle cardamom powder.
Pour this cashew nut mixture into a greased thali / tray and spread it evenly with a flat spatula. Keep aside to cool for half an hour and cut it into desired shape and size.