kaju burfi (cashew fudge)
I figure out the size and shape I'm going to cut these into and place a whole cashew nut on top of each piece while still warm. I sometimes roll it into little balls while still warm and roll them in the cashew powder or in coconut powder, I love these little treats
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- 2 c
- cashew nuts, ground into powder
- 1 1/2 c
- 3/4 c
- 20 strings saffron (optional)
- additional nuts for garnish
1Grind the cashew nuts to powder. Coffee grinder works best.
2on very low heat in a heavy bottom pan roast the cashew powder for about 4 minutes or until powder just gets warm. do not heat for any longer or it will start getting oily.
3in a sauce pan , boil sugar and water together on medium heat until syrup is 1 thread or 225* on a candy thermometer.
4next add the saffron to the syrup and mix well (saffron is optional)
5add the cashew powder to the syrup and mix well, making sure there are no lumps.
6to check the right consistency take a little mix in a spoon, you should be able to roll this into a soft ball.
7next spread the mix quickly into a greased dish , spread before the mix cools off.
8allow to cool, then cut into desired shapes, and enjoy!
9Grind small portions at a time if you grind for too long the nuts will start getting oily.
Store at room temperature for a week or in the fridge for longer.
If the mix remains soft , you can cook on low for a few minutes.
If it is too dry add boiling water a spoon at a time, making sure it comes to right consistency.
You can't really go wrong.