Kaju kathli / Cashewnut fudge/Kaju burfi recipe
This has been in my to do list for a very long time. This is one sweet which is enjoyed by one and all and even by people who are not that fond of sweets. Its very popular in India especially during festivals and any celebrations. I am really amazed by the varieties of cashew sweets available in the sweet marts in India nowadays.They are available in different shapes and sizes due to its properties very similar to a fondant. Cashew rolls are also quite popular and some are even stuffed with other nuts like pistachios and almonds. They are even shaped into strawberries or apples and sweetened betel leaves with appropriate flavour and colour making it even more attractive.
I am quite tempted to try different varieties of this ever popular cashew sweets in the future. And I decided to give it a start with the most simple and basic kaju kathli or diamond shaped cashew sweet. I have seen a number of recipes people follow to make this one. Whichever recipe you follow, I am sure you won't go wrong and this is one sweet which can be enjoyed anyway. Just roll them into balls if your not able to slice them into a proper shape.
- Keep the cashews in the fridge for sometime. Then grind the chilled cashews in a blender in small batches to a very fine powder. Run the blender at short intervals at high speed. By this process, the oil in the cashews will not ooze out and will give a dry powder.(tip from a cook book Swaad sugandh)
- Now heat a pan and add 1/4 cup of water along with the sugar.Allow the sugar to dissolve and allow it to boil for sometime till you get a one string consistency.Add the cardamom powder and saffron strands. Gradually add the cashewnut powder. Keep stirring and ensure that there are no lumps. Allow the mixture to thicken. You can check if it is done by taking a small drop of this mixture and see if your able to roll it into a ball without it sticking to your fingers.Remove from flame and allow the mixture to cool for sometime. Then knead the mixture to a smooth dough. Place the smooth dough on a tin lined with baking paper/waxed paper or parchment paper. Press with your palms and fingers to form a thick circle or you can use a rolling pin to roll it into a circle. Now cut them to diamond shaped pieces using a sharp knife.
- You can use the silver warq on the top of the fudge before slicing them if your prefer. I did not use it.