Cashewnut Burfi or Kaju Burfi – Fudgy, Pudgy Squares Of Ambrosia Joy!

And bang it begins. Amidst all the craziness of kids being kids, Halloween parties and older one’s FLL meetings, I craved for “me” time. Usually it would mean that I would slink away with a book to my room . It has a nice cozy spot overlooking the backyard and I would love watching the birds and the occasional deer that would venture out nearer. Sometimes it would mean trying to look for the “yet – to bloom-leaf” on the apple tree or simply purging stuff from the closet. Any and all of the above is done with music. It is amazing how many cues I can give . MS Subbalakshmi soothes my soul and AR Rahman might perk me up. But Ilayaraja can give me company anytime on my “me” time and punk music accompanies me when I am scrubbing things out. But today was different. It has been a crazy day so far and I yearned to make something which required minimal ingredients, but gave great results. In simple words, I was looking for instant gratification –  amazing results with minimal effort for Diwali preparations:-)

All  of my kids love kaju katlis. But seriously I craved for the melt in the mouth kind of ones. I mean kaju katlis are wonderful, but i just wanted that extra crunch and bite in my mithai this time. So in mash-mash of requirements with simplicity as the theme, here we have Mom’s favorite nut burfi.

Prep time : 10 min

Cook time : 30-40 min

Yield : about 36-40 burfis ( depending on the size). Caution : constant sampling will cause zero yield.

Ingredients:

  1. Raw cashew nuts, coarsely powdered : 2.25 cups
  2. White sugar : 2 cups
  3. Water: 2 cups
  4. flavorless oil or 2 tsp ghee to coat the plate or baking pan in which you would pour out the fudge to settle.

Method:

  • Coarsely powder the raw cashew nuts to yield about 2.25 cups of yield.
  • In a large, thick bottomed pan add in the sugar and water and let it boil to create sugar of single thread consistency. I just maintained the heat in medium flame and this was achieved in about 12-15 minutes.
  • Add in the coarsely powdered cashews and stir in to avoid lumps.
  • The gooey, bubbling mass of goodness will soon thicken and will sort of roll in . I altered the heat setting s between low – medium as I did not want to brown the bottom of the burfi.
  • In about 10-15 minutes or so you would notice the mixture leaving the sides of the pan and sort of come together. If in doubt stir in a bit longer.
  • Now dump out the contents on your greased setting surface, even out the top layer using a greased flat spatula  and using a greased knife, cut in the still hot burfi mass to yield desired shapes. The burfi should set in about 15 minutes, depending on the thickness of the cut.
  • Cool it to room temperature and store in an airtight container.

Notes:

  • The cashew nuts powder easily at room temperature.
  • I used a nonstick heavy bottomed pan, therefore no grease was used in the cooking process.
  • Cut in the squares or diamond shapes quickly before the fudge settles in. Obviously you are not going to be successful, if it hardens .
  • Using a square baking tray will give you uniform pieces. But I just wanted mine to have diversity.

2 comments

  1. […] Cashew nut powdered – 1/2 cup ( optional). I used it because I had left overs from kaju burfi recipe. […]

  2. […] Raw Cashewnut powder : Totally optional: 1/2 cup – I just added it in, cause I had some leftover from making Kaju Burfi. […]

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