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Kaju Katli ~ CashewNut Burfi ~ Burfi Recipes

Kaju Burfi or Kaju Katli is popular in our house with the name as 'Diamond Sweet' given my kids. Both of my kids are in love with this sweet, when ever we go to India or anyone coming from India, brining this sweet for kids has became a regime. As I am not a sweet lover, usually i don't make any effort into making sweets or desserts on my own unless and until it is festive time or an occasion where sweet is must. Though my kids love this sweet, i never motivated to explore to make this recipe at home, always thought this must be a milk based or kova type recipe that is complicated to make. But for one Rakshabandhan festival when i couldn't go out and buy sweets, i was bound to make some sweet at home for this festival, where sisters have to feed sweets to their brothers. And as per the famous saying, "Necessity is mother of Invention", that situation made me venture into this recipe, and I was thrilled how super easy this recipe was with less effort. Since then once in a while this recipe happens in my kitchen when kids are craving for some sweet. Another funny thing is my son who fishes out all the nuts from his food esp Cashew Nuts, is fond of this sweet, Go Figure! So I will be indulging nuts into his diet with this sweet recipe :-), And after all I don't need to go to India to get this sweet for kids anymore Ha Ha! Here is the Recipe, Njoy!

Ingredients:

Adapted from: Rak's Kitchen

Cashew Nuts - 1 cup

Sugar - 1/2 cup

Water - 1/4 cup

Rose Water - 1 tsp ( Optional)

Ghee - 1 Tbsp (Optional, just for greasing, For Vegan version, any Vegetable Oil or Almond Oil is okay to use)

*yields - 10 to 12 Burfi (medium size)

Method:

1. First grind cashew nuts into dry powder in the mixie jar. Make sure the powder won't become wet while grinding. You have to use pulse setting and grind and keep mixing it so that the nuts at the bottom of mixie jar won't become wet powder. This is very critical and key step for the success of this recipe. so be patient.
2. Once the cashew nut powder is ready, swift through a colander to remove any excess nut particles. You should have fine cashew nut powder for this recipe.
3. Heat non-stick pan, add 1/4 cup water, once water boils, add sugar and mix it well by stirring. If you are using Rose Water add now to the sugar syrup. You need to boil it until sugar completely dissolves into water and forms into syrup with slight string consistency. 
4. Now add cashew nut powder to the pan and mix with sugar syrup and keep stirring it so that the mixture won't stick to the bottom of pan. 
5. As the mixture comes together, that is the indication it is done (in about 2 to 3 min). Then switch off the stove, transfer the mixture to wide plate and let it cool for just 1 to 2 min. 
6. Then while the mixture is slightly hot, you have knead it to make like a smooth and soft dough. Here you can apply ghee to your hands while kneading the dough. For Vegan version, you can use Vegetable oil or almond oil in place of Ghee.
7. Once the dough is ready spread it on butter or parchment paper and roll it evenly. Cut into diamond shapes.
8. That's it, Diamond Sweet aka Kaju Katli is ready, store in air tight container, it stores well at room temperature for 2 to 3 days.

Notes:

• Whole Cashew nuts are preferred for this recipe. Cashew nuts need to be dry for this recipe to yield the fine powder. Before grinding keep the cashew nuts under sun for 10 to 15 minutes to remove any excess hidden moisture in nuts. 
• While grinding always make sure nuts not sticking at the bottom of jar that makes the nuts release fat and makes your powder wet.
• When I make this for home, i prefer to make smaller batches that lasts for 2 to 3 days, so that it can be made fresh when in need. In case you need to make larger batch for parties or gathering, then you can increase the ratio of these ingredients to make larger yield. Always remember the Ratio as (C:S:W) = 4:2:1
• Rose water gives nice slight rose essence to this sweet,  this is totally optional and you can skip it, if you don't have that handy or you don't like that smell
• Kneading the dough while it is hot is the most critical and tough step, be careful while you are dealing with hot dough. You have to knead fast for the dough to be smooth, otherwise it becomes hard or brittle. 

Check out other Burfi Recipes here:

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