How to make Kaju Katli or Cashewnut Burfi
Prep time – under 10 mins
Cook time -under 30 mins
Yields – 10-12
Cashew nuts – 1 cup and 6-7 cashews
Sugar -1/2 cup
Cardamom powder -1/4 tsp (optional)
Saffron stands – 4-5 (optional)
Water – 1/4 cup
Ghee -2 tsp
1.First powder cashew nuts. This is an important step.
Things to be noted while powdering
See to it that the cashew nuts are dry. Do not powder it immediately after taking it from the refrigerator. Bring it to room temperature. I dried my cashew nuts well before powdering.
Also while powdering, do not operate the mixie at a stretch as the cashews will ooze out oil and will become sticky.
If you follow the 2 steps, you will get perfect cashew nut powder.(it should be a bit coarse)
2.Grease a plate with ghee and keep it aside.
In a non stick pan, add water and sugar. Boil until the sugar dissolves. When it starts boiling, add saffron strands, cardamon powder and cashew nut powder.
Mix well and cook on low flames. Add 2 tsp ghee and cook till the mixture leaves the sides of the pan.
- The mixture should not stick to your hands.
- You should be able to make a soft ball out of it
That is the correct stage to switch off the flame. Then put the mixture on a greased plate and flatten it with a spatula. I greased the flat surface of a cup and used it to smooth out the mixture or you can roll out thinly with a rolling pin.
Cut into diamond shapes after it cools a little. Do not cut when it is hot. Also use a sharp knife for cutting.
Enjoy this Diwali by preparing this easy Kaju Katli/Cashew Katli at home.
Check out more than 50 Diwali Recipes (Both snacks and sweets).