Burfi

Kaju Katli-Kaju (Cashew) Burfi-Diwali Sweets Recipe

Preparation time: 5 minutes 
Cooking time: 15 minutes 
Makes 12 pieces

Ingredients:
1 cup of raw cashew nuts 
1/2 cup of sugar 
1/2 cup of water 

How I Made It:

1. Measure out the cashew nuts. They need to be raw and dry, so if you have refrigerated the nuts, make sure you leave them out for a while and dry with a kitchen towel.

2. Grind the cashew nuts in your small mixie jar. I powdered them coarsely but you can make it a fine powder too. Just take care not to make it a paste. The powder needs to be dry so pulse slowly until it's powdered.

3. Lightly roast the powdered cashew nuts in very low heat. Don't overdo this, or you will get a paste. I roasted it for about a minute or so. Turn off heat.

4. To prepare the sugar syrup, add the sugar to the water and bring to a rolling boil.

Continue boiling the sugar syrup until it reaches the one-string consistency. It took me about 7 mins to reach this but the time will depend on the heat you use. To check if it's ready, take a small amount of the sugar syrup on the back of a spoon, take a bit with your finger tip and check between the index finger and thumb. If the sugar syrup is sticky and extends into a string, it's done!

5. Immediately pour into the pan with the roasted cashew nut powder and mix gently until well combined. Take a small amount and see if you are able to roll it into a soft ball. If you are, then it's ready. Otherwise, cook for a bit longer.

6. When the right consistency is reached, remove from fire and pat into a greased (with butter or ghee) plate or tray.

7. Once it cools, cut into desired shape. Diamond is the norm so I (tried to, anyway) did the same.

Yummy homemade kaju katli / cashew burfi is ready for Diwali.

This is an easy Diwali sweet recipe you can use to make your sweet ahead of time. Kaju Katli keeps well in an airtight container at room temperature for 5-6 days.