Kaju Katli ( Cashew Burfi)

Ingredients (4)

• cashew nuts200 g
• sugar200 g
• water60 ml
• ghee2 tbsp

Method

1. 1

   Grease a plate, tray or parchment paper with a little ghee and set aside.

2. 2

   Grind the cashew nuts into a fine powder. Pulse in short bursts to avoid releasing oil from the nuts.

3. 3

   Place the sugar and water into a 2-litre pressure cooker.

4. 4

   Close the lid and cook for 3 whistles (approximately 3 minutes 45 seconds) using the OPOS sugar syrup method.

5. 5

   Allow the pressure to release naturally.

6. 6

   Pour the hot sugar syrup over the cashew powder.

7. 7

   Mix immediately using a spatula until it comes together.

8. 8

   Add 1 tablespoon of ghee and continue mixing until a soft dough forms.

9. 9

   Transfer the mixture onto a greased work surface or parchment paper.

10. 10

    While still warm, knead gently until smooth.

11. 11

    Roll the dough to approximately 3–5 mm thickness using a greased rolling pin.

12. 12

    Allow it to cool for 5–10 minutes.

13. 13

    Cut into diamond or square shapes using a sharp knife or cookie cutter.

14. 14

    Separate the pieces once completely cooled.