It is perhaps one of the popular Indian sweet recipes that are made for all celebrations, occasions, and festival seasons. It is a simple and easy sweet snack recipe made with only 4 ingredients, but it can be tricky with the consistency of the sugar syrup, which may actually spoil the texture.
- Firstly, in a mixer, blend 2 cups of cashews to a fine powder. Make sure to pulse and blend; otherwise, the cashew will release oil and turn into a paste.
- Sieve the cashew powder, making sure there are no lumps. keep aside.
- In a large kadai, take 1 cup of sugar and ½ cup of water.
- Stir well and dissolve sugar. Boil for 5 minutes or until 1 string consistency is attained.
- Add in powdered cashew and mix well.
- Stir continuously until the mixture is well combined and a smooth paste is formed.
- Now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
- continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
- Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
- Now fold using a spatula until the mixture thickens forming a dough.
- Once the dough is formed, knead slightly, to form a soft dough.
- Place the cashew dough between butter paper and roll using a rolling pin.
- Roll slightly thick making sure it’s uniform.
- Now grease with ghee and apply silver leaf or silver vark. Applying vark is optional.
- Now cut into diamond shape or shape of your choice.
- Finally, enjoy kaju katli for a month when stored in an airtight container.
