Even though we weren’t around as much as we should have been, August was a good month. You ask, why? Well, there are two reasons:
- Nikhil & I became Uncle & Aunt (respectively 🙂 )! My brother & sister-in-law had a beautiful little baby girl and we are all so excited!!
- It was our “first post” blogiversary! First “post” blogiversary? Doesn’t make sense? Well, considering the transitions our blog has been through, we have way too many blogiversaries but we decided it should be when we first posted and that was in August of 2013. So yayy! To many more! 😀
So, to celebrate the arrival of our little niece (and well, also to celebrate one year of blogging), we made our favorite Indian sweet. We were actually not going to put this up since we didn’t take any good pictures. But then Indira from I’ll Cook, You Wash liked our Instagram picture and was looking for the recipe so here we are!
Also, a BIG thank you to our dear friends Sonal from SimplyVegetarian777 and Whitney from WhitBit’s Indian Kitchen for the nudge to get us back from our blogging hiatus. :D. We will catch up with ya’ll soon enough!
Kaju Burfi/ Katli (Cashew Nut Fudge) is a very popular, exotic and rich Indian sweet that is fairly easy to put together too. I did make an Almond version of this last festive season and learnt my lessons then..or actually not. This time around I meant to grind the cashew nuts to a fine powder but I was scared it’ll turn into a paste if I let the blender running too long. So, I preferred to have a slightly chunky yet equally melt-in-your mouth burfi! I also have to admit, I did see a few you tube videos too to get an idea of how the ingredients should look at each stage of the cooking process and have accordingly tried to incorporate as many pointers as I could.
Without further ado, let’s indulge in this nutty yet oh so soft goodness!
Here is how we made it:
- 1 cup cashew nuts, at room temperature
- 2 tablespoons sugar
- 6-7 tablespoons water
- 1-2 teaspoons ghee (clarified butter)
- a couple of stands of saffron, optional
- a dash of ground cardamom
- Grind the cashews to a dry fine powder. Make sure you do it in short pulses otherwise it may become a paste. If you prefer, you can leave a few chunks of cashews instead of grinding them too fine. Set the ground cashews aside.
- In a non-stick pan, bring the water and sugar to boil on medium-high heat. Allow it to boil until the syrup reaches a single string consistency. The syrup should be bubbling at this stage. We tested the consistency by dropping a small drop of the syrup in a bowl of cold water. If it remains a drop and does not dissolve in the water, your sugar syrup is done. It took us a good 10-12 minutes to reach this consistency, so be patient.
- Then, add in the saffron and the ground cashews to the sugar syrup. Mix this well on medium heat for about 5-7 minutes. It should start coming together slightly, although, it'll still look a little disintegrated and broken, which is fine.
- Add the cardamom and mix well. Turn off the heat and allow this to cool enough for you to knead it into a dough.
- Once slightly cool, the mix may still look a little dry but that is fine- do not panic (like I did when I first made this). Start kneading it like a dough. The cashew nuts should start releasing their oil and it should all come together in about 7-10 minutes. Add a few drops of ghee while kneading.
- Then roll it out on a greased plate or sheet pan with the thickness that you like and let it set for about 10 minutes at room temperature. Then cut into a desired shape.
- After cutting it leave it at room temperature to dry out a little (for a few hours) since the cashew nuts will release quite a bit of oil. Again, don't panic. Let them dry out and they'll be perfect! You could dab a kitchen towel on them as well to get rid of the excess oil.
1. Make sure the cashew nuts are at room temperature and do not have any moisture on them.
2. Feel free to add in more sugar if you like your desserts very sweet. 2 tablespoons of sugar for this recipe worked perfectly for us but we usually go low on sugar and like it that way.
3. Be careful while preparing and dealing with the sugar syrup. Use a pan that has high sides. DO NOT leave the sugar syrup on heat unattended.