Kaju Katli/ Cashew Fudge/ Kaju ki Burfi (Method 1)

I tried Kaju Katli with two methods. One with sugar syrup and one with dry sugar. The below method is with Sugar Syrup. It takes about half an hour to make this way. And the end result is just a big 'WAO'...:)

Ingredients:

• Cashews: 1 1/4 cups (200gms)
• Sugar: less than 1/2 cup (75-80gms) (Add more if you are sweet tooth)
• Ghee: 1 tbsp
• Butter paper/ Baking paper
• Water: 3 tbsp (less than 1/4 cup)

Method: 

• Grind cashews to form powder.  Please grind 10-15 pieces at a time to get fine powder.

• Grind sugar to form fine powder. Seive in the strainer.

• Sugar syrup of 1 thread:
• Add sugar in pan. Add water (3 tbsp).
• Turn on the gas. The flame should be medium. Cook till sugar dissolves. (It takes 1-2 mins)
• Once the sugar dissolves, cook for another min. (You can check the thread by taking a drop of syrup in between index finger and thumb, when you'll stretch, you will see a thread formed between your index finger and thumb)
• Now add cashew powder to the sugar syrup above and lower the flame immediately. From now till the end, we have to do all the cooking on low flame.

• Mix well. Cook till your mixture is ready to solidify (jamne wali consistency). It will take 1-2 mins max. (Check by putting little mixture in bowl and see if it turns into dough on cooling). Turn off the gas.

• Let the mixture cool. For this, slightly grease a plate with ghee. Spread the mixture on it.

• Apply ghee on your hands.
• Once the mixture turns warm, knead the mixture to form a smooth dough.

• Apply ghee on rolling pin.
• Spread dough/ cashew mixture on a butter paper/ baking paper with rolling pin.

• Let it rest for 10-15 mins. 
• Grease knife/ pizza cutter with ghee and cut it into diamond/ rhombus shape. 

• Kaju Katli is ready to serve.
• Garnish with saffron strands.

PS:

• Keep Kaju Katli refrigerated in a air- tight box.
• Shelf Life is approx 15 days if referigerated. 
• You can also add saffron flakes and cardamom powder.