Kaju Katli-Cashewnut Burfi with saffron

Yields: 12-13 Kaju Katli

Ingredients needed

Cashew nuts – 1 cup
Milk -1/4 cup
Sugar -3/4 cup
Water -1/2 cup
Saffron strands – 10-12 small strands
Ghee -1 tsp
2 tbsp of milk for removing the scum from the sugar syrup

Preparation

Grease a plate with ghee and keep it ready.

Break cashew nuts into 2 pieces and soak it in hot water for 1 1/2 hours. After that, drain the water and grind the cashew nuts with 1/4 cup of milk to a smooth paste. If there are a few bits in between, do not bother. Our cashew nut paste is ready.

Method

Mix sugar and water over low flame. Once the sugar dissolves and the water starts boiling, add 2 tbsp of milk and boil for a few more seconds. The scum or dirt will come to the surface. Remove that and filter the sugar syrup. Now the sugar syrup is pure without any impurities.

Now boil the sugar syrup until you get a one string consistency (kambi padam in tamil).Then add the cashew nut paste and the saffron strands.

Keep the flame on medium low and cook the cashew nut paste stirring continuously.

It will thicken and start to leave the sides of the pan or kadai as shown in the picture below. Now place the dough in the prepared greased plate. Grease a rolling pin or bottom of a flat cup with a little ghee and spread the kaju katli dough evenly.

Once it cools slightly, make cuts with a sharp knife as desired. Remove the pieces only after it cools completely. Our Kesar Kaju Katli is ready.

Note – Even if you add the cashew nut paste a stage before one string consistency, do not worry, you have to cook for a longer time. That’s all.