Wednesday, October 12, 2016

Festival Special Sweets - KAJU KATLI

How to make Kaju Katli or Kaju Burfi or Cashew nut Burfi Sweets? 

I always find it fascinating to make sweets for family and friends, specially during festive seasons! When friends, relatives visit home and all enjoy festive spirits and nice foods! 
Today, I show you the recipe of one of my favorite sweets, that I fond of since my childhood!

(See more sweets recipe - Sesame Ladoo - Ata Naru - Parwal Ki Mithai - Phirni)

At the end of Navratri, India observes Dussehra - killing of demon Ravana by Shri Ram. 
In Bengal, Dussehra or Vijaya Dashmi is observed to celebrate the end of three days Durga Puja. 
Exchange of sweets are part of it. 
Make your festivals memorable with this nice sweets!
(Don't forget to see the video for finer details)

Ingredients (for making 25-30 Kaju Katli)

1 and 1/2 cup Cashew nut
1 cup sugar
25 gm Cow Ghee (clarified Butter)
10-15 pieces Burq (silver foil)

Method -
Put the Cashew nuts in a blender or food processor. Make fine powder of the nuts. You may dry roast the Cashew a little before putting in blender.
Make a thick Sugar syrup with one cup sugar and one cup water.
When Sugar syrup becomes thicker, add Cashew powder. Stir continuously, so that no lump is formed. 
After mixing well, when it becomes little thicker, put off the flame and let it get cool and condensed.
Take a 15 inch X 12 inch butter paper, grease it with cow ghee. Spread the Cashew mix all along over it with a rolling pin. Stay it spread for another half an hour.
After half an hour, cut it into diamond shapes, with a knife. Paste Burq (Silver foil) over it.
Keep it in freeze for 8-10 days for future use or you may also serve it immediately! 

See More- 

Bengali Rasgulla
Chocolate Malpua
Coconut Ladoo

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