Kaju Burfi

Happy Diwali!!

A tad late to wish you all, but this week's been very hectic. Sometimes I wonder whether I have too many things on my plate, other times I find life very exciting because of this and there are times when I want to do nothing but sleep!
Anyway here's a small treat to you all for Diwali. I found the recipe in Manjula's Kitchen and followed it to a T. Except that I powdered my cashews a little too coarse. Thing is, if you try to powder it too fine, it releases some oils and gets ground in it, which makes it lumpy (exactly what happened to my first batch). So grind it just for a few seconds. Mine turned out too coarse as is evident in the burfi.
I also added some ghee towards the end.

Ingredients :
2 cups cashewnuts
1 1/2 cups sugar
3/4 cup water
1 pinch saffron (optional)
Ghee 2 tsp

Method :

Powder cashewnuts. [Make sure your blender is dry. Also, powder them in small batches in the smallest chutney jar that you have.]
In a small saucepan, combine sugar and water and boil on medium high heat. Keep boiling for 15 minutes or so (keep stirring in between) till you get one-thread consistency of sugar. Add saffron strands and mix well.

[This was the first time I ever made a burfi which required one thread consistency. I waited too long and the mixture became too thick. As suggested by Manjula, I added some hot water].

Meanwhile dry roast cashew powder in a deep bottomed pan on low heat for 4 to 5 minutes. When the sugar solution reaches the desired consistency, just pour it on top of the cashew powder and mix well. If the mixture is too flowing, cook for a few minutes till it becomes dry.

Add ghee and mix well.

Keep a plate greased with ghee ready. Transfer this mixture onto it and spread it across. Since my mixture was too dry i put it on a cutting board and rolled it with a rolling pin. Keep pressing and rolling till you get the desired thickness.
Allow to cool for a few minutes. Cut into squares or diamonds.

Hoping you all are having a fun Diwali!

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