Kaju Burfi – A popular Indian sweet, made of cashew nuts.
Makes: 10 - 12 thin burfis
Ingredients
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
Method
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.
1 comment:
A lovely sweet.. Beautifully done !
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