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KAJU BURFI Recipe | | Indian Sweets Recipe by Shaoli |
| | INGREDIENTS | Cashewnuts (Kaju) - 100 gms.
Powdered Sugar - 80 gms.
Cornflour - 1 tsp.
Rose Essence - 1/3 tsp.
Ghee/Oil - Just enough to avoid sticking while frying.
Silver Paper (Varak) - For decoration. | | METHOD | 1. Soak the cashewnuts in water for 1-2 hrs.
2. Drain and grind them to a fine paste on a grinding stone (prefrably) using as little water as possible.
3. Mix the sugar and the paste completely. Heat a little ghee/oil in a pan and cook the mixture on medium heat and keep stirring.
4. When the mixture thickens reduce the flame and continue stirring.
5. When the mixture becomes thick enough (with a dough like consistency) and comes away from the sides of the pan (should take around 8-10 minutes), sprinkle cornflour, mix well and remove from fire.
6. Add the rose essence. Let the mixture cool upto a bearable temperature that can be rolled easily.
7. Turn the mixture on a greased plane surface and roll thinly with a greased roller.
8. Carefully spread the silver paper and let it cool for sometime. (You can possibly roll out the mixture on the back of a steel plate and refrigerate it for better results).
9. Cut the set mixture into diamond shaped burfis and store in an air-tight container. |
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