Ingredients
4 cups powdered cashew nuts ( grind about 4/12 to 5 cups of raw cashews and then measure)
2 cups sugar
a pinch of salt
1 tsp powdered cardamom powder
Directions
1. Boil sugar with a bit of water until it reaches soft ball stage (syrup should form a soft ball when poured into a bowl of water)
2. Add in cashew flour and cardamon powder and mix until mixture starts to gather together and forms a soft ball. Burfi should look wet and you should be able to pour it onto the parchment paper.
3. Pour mixture into a on-stick parchment paper and cover it with another piece of parchment paper
4. Taking a rolling pin and smooth out the kaju mixture or kaju burfi to about 5 mm thickness.
5. Cut out into desired shapes when the burfi is slightly hard.
6. Once the kaju katlis are cool, store in a airtight container.
Note:
1. Make sure that cashew nuts are at room temperature before grinding it into flour
2. Grind one cup of raw cashews at a time.
3. I used the Preethi mixer and used the small grinder. Grind the cashews at one go until the cashews turns into powder and the cashew flour looks a little heavy. Dont grind until the cashew turns oily.
4. If the kaju burfi or kaju katli is too dry, you can crumble the burfis and add a little water and heat the burfi again until it becomes a soft ball.
