Ingredients
- Cashew Nuts – 2 cups
- Sugar – 2 cups
- Ghee – ½ cup
- Kewra Essence – few drops
- Saffron – few strings
Soak cashew nuts in water for 4 hours and grind into a thick paste.
Add ½ cup water to the sugar and make a thick syrup. Add the ground cashew paste and stir continuously on a low flame. Add ghee in between while stirring. When it leaves the sides of the vessel, add kewra essence, saffron and mix well. Switch off the stove. When it is luke warm mix by your hand and make a dough (like chapati dough) and put it on a greased rolling board. Grease the rolling pin also and quickly roll it ¼” thick big circle (like making chapati). When it is cool cut it into diamond shaped pieces.
Note: If you do not get kewra essence, you can use ½ teaspoon cardamom powder.
Hi Kamalaji,
Do we need to roll the cashew dough when its luke warm ?
Aarthi
Hi Aarthi Krish,
To get a smooth thin piece, you have to roll the dough. Or you can gently press it with any flat spoon and cut it like any other burfi.
Dear Kamala,
You have a treasure load of recipes. Congratulations on building an excellent site.
Had a query regarding the cashew burfi, what do you mean by thick sugar syrup, 2 string syrup or hard ball consistency, how do you check the thickness??
Awaiting an early response, want to try this yummy recipe as soon as possible.
Thanks & best wishes,
Ranjitha
Hi Ranjitha,
For burfi, you can make two thread consistency. Not hard ball stage.