Kaju Katli / Cashew Burfi Recipe:
Preparation & Cooking Time: 20 mins
Makes about 23 – 25 pieces
the cashews in a dry mixie and grind to a powder. The cashews need to
be dry and raw.
2. Grease a plate with ghee and keep it aside.
and water in a pan and mix well until the sugar dissolves.
4. First the
sugar syrup will be sticky, when you touch. To check the syrup
consistency, take a few drops of sugar syrup in a plate containing
water, it should not dissolve in water immediately.
5. Reduce the heat to low and the powdered cashews to the sugar syrup and
mix well. Keep stirring for 2 – 3 minutes.
6. Then wet your fingers and
take small amount of the mixture and roll. You should be able to roll it
into a soft and non sticky ball.
|Aloo Bhujia and Kaju Katli|
7. Now remove from the flame and let it
cool. When the mixture is still warm, grease your hands with little ghee
and knead the mixture till soft. Roll the dough into a thin layer and
cut into pieces.
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