Tuesday, August 12, 2008

Cashew Burfi (Kaju Katli)


Cashew (Kaju) - 1 cup
Sugar - 3/4 cup
Ghee - 1 tsp
Milk - 1-2 tsp


1. Soak kajoo in water for three hours.
2. After 3 hours drain the water completely.
3. Grind it to paste, if needed add 1-2 tsp milk.
4. Mix sugar in the cashew paste.
5. Heat 1 tsp ghee in kadhai(thick bottomed),put this mixture in it.
6. Cook on low heat. Keep stirring till the mixture leaves the sides of the pan and forms a lump. It will take 7-8 minute approximately.
7. Remove from heat. Spread evenly on a greased plate.
8. Let it cool down then cut into diamond shaped pieces using a wet sharp knife. It can be stored for 1-2 weeks in an airtight container without being spoiled.

1 comment:

SoniyaJaraika Luckshitriya said...

Easy recipe.will try it and feedback it soon

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