Wednesday, November 07, 2007

Kaju Burfi aka Kaju Katli.

Tomorrow is Diwali. So first, Happy Diwali one and all!

I know I've been inactive of late, and I attribute it only to the billion things being thrown at me from all corners of my planet - people and work just gets more demanding, time is always running out, and I feel constantly headless.

Now, a sweet recipe on this blog is a surprise. Although I am a Bengali- a community known for their affinity to sweets - I am not much of a sweet lover myself. Whenever I head homewards, the requests from office and friends to 'get back some sandesh/rasgulla' gets just a little annoying because a, I'm not much of a sweet-lover myself, and b, I honestly can't fathom what the fuss is all about.

But I thought I'd go easy for the festive season and dished this treat up. I hope you all have a wonderful Diwali and a very prosperous year ahead!

Cashews - 500 gms (soaked 2 hours in water)
Sugar - 300 gms
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp
Silver foil (optional)

Drain and grind cashews to a fine paste, using as little water as possible. Take a sturdy non-stick pan and put the sugar and cashew paste in it. Cook on slow to medium heat, stirring continuously until a soft lump forms. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to a thickness similar to the picture you see above. Apply silver foil. After cooling, cut into diamond-shaped burfis and serve.


dharmabum said...

yummy! a happy (& belated) festival to you too.

PS: i like bengali sweets. nope, i like them a LOT. i wouldn't ask anyone to carry it all the way from bengal though - that i think is pretty silly.

dharmabum said...

that lone jaru katli - sitting there everytime i come to the only cooking blog i read - is turning stale now :P

Viju said...

hey, how many pieces did you make?