KAJU BURFI / CASHEW NUTS BURFI

KAJU BURFI / CASHEW NUTS BURFI

INGREDIENTS

RAW CASHEW NUTS- 11/2 CUPS
WATER- 1 CUP
SUGAR- 1 CUP
SILVER FOIL
GHEE- FOR GREASING

PREPARATION

GRIND THE CASHEW NUTS TO FORM A FINE POWDER


PREPARE SYRUP WITH SUGAR AND WATER TO 2 1/2 THREAD CONSISTENCY

TURN OFF FLAME

DISSOLVE CASHEW POWDER IN THE SYRUP.  MAKE THE SOLUTION THICK

SPREAD THIS MIXTURE ON A GREASED PLATE

PUT SILVER FOIL IN IT

COOL

CUT INTO DESIRED SHAPE

2 1/2 THREAD CONSISTENCY

MIX ENOUGH WATER TO COVER THE SUGAR

HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN

ONCE  THE SUGAR IS BOILING , DO NOT STIR MORE

OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING

IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER

BOIL SYRUP IN A STEADY TEMPERATURE

WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES