Best Fathers Day Special Cashew Caramel Burfi Recipes

FATHERS DAY SPECIAL CASHEW CARAMEL BURFI

Steps:

• Soak the cashewnuts in water for 2 hours.
• Grind to a fine paste.
• Keep aside.
• Powder the sugar in a mixer.
• In a heavy-base pan, pour 1 1/2 tbsp ghee and then the cashewnut paste along with 2 cups of powdered sugar.
• Keep on mixing for about 10 minutes till the paste and sugar make a solid lump.
• Add the cardamom powder and the rest of the ghee.
• Mix again.
• In the meantime, in another pan, put half cup of powdered sugar and fry for 2-3 minutes till it gets caramelised i.e the sugar will turn brownish.
• Add this caramelised sugar to the cashew burfi paste.
• Mix for 2 minutes.
• Pour the done paste into a greased plate.
• Cut into equal sized pieces.
• Allow to set and cool completely.
• Serve once set and cooled down OR store in airtight containers in the refrigerator.
• This keeps for about 2 weeks.

KAJU KATLI | KAJU BARFI

Steps:

• Powder the cashew in a coffee grinder, blender or a dry grinder.
• The cashews should be in powdered form and not become pasty or oily.
• On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
• Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
• When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
• Mix and keep on stirring the cashew mixture non-stop on a low flame.
• The cashew mixture would start thickening.
• Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
• Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
• Add the rose petals and ghee or oil to the cashew mixture.
• When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
• Flatten the dough and place it on a butter paper or on a greased plate or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
• Remove the butter paper and let the rolled dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju barfi with a butter knife.
• Serve the kaju katli straight away or keep in an airtight container.

CASHEW CARAMELS

Steps:

• Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
• In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
• When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.