Friday, 19 October 2012

Kaju Katli/ Cashew Fudge/ Kaju ki Burfi (Method 2)

  • Cashews: 1 1/4 cups (200gms)
  • Sugar: less than 1/2 cup (75-80gms) (Add more if you are sweet tooth)
  • Green Cardamom pwd: 1 tsp
  • Ghee: 1 tbsp
  • Butter paper/ Baking paper
  • Saffron strands: a few
  • Grind sugar to form powder. 
  • Soak cashews in warm water for 1 hour.

  • Drain the water completely and grind cashews to form a smooth paste/ fine mixture. Add 1-2 tsp of water while grinding cashews, if needed.

  • Take a heavy bottom pan/ kadai.
  • Heat ghee in it. Add cashew paste.

  • Cook on low flame for 2-3 mins. Keep stirring continuously.
  • Now add powdered sugar and cardamom pwd.
  • Mix well and cook until the mixture turns into a dough. Keep stirring continuously. It will take about 3-4 mins.

  • Take a small quantity of mixture in hand and if you are able to form a non- sticky ball in your hand, your mixture is ready else cook for more time.

  • When your mixture is ready (that is you are able to form a non- sticky ball), turn off the flame.
  • Grease a plate with ghee and put the mixture in it. Let it cool for some time.

  • Apply a little ghee on your hands. Knead the cashew dough in a flat pan with your hands to form a smooth dough.

  • Grease your rolling pin with ghee.
  • Spread dough on a butter paper/ baking paper with rolling pin or with your hands by patting on it.

  • Grease knife/ pizza cutter with ghee and cut it into diamond/ rhombus shape. Let it rest for 1 -2 hours.
  • Kaju Katli is ready to serve.
  • Garnish with saffron strands.
  • Don't use milk as it decreases the shelf life of Kaju Kalti.
  • The mixture may not turn smooth until you knead it with your hands.
  • Keep Kaju Katli refrigerated in a air- tight box.
  • Shelf Life is approx 5-7 days. 

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