Kaju Katli (cashew burfi)

Instructions

1. 1

   Pulse the cashew nuts in a food processor to a very fine powder. Stop and scrape the sides every 20–30 seconds so the nuts don’t heat and release oil.

2. 2

   Sift the ground cashews through a fine sieve into a bowl to remove any larger bits. Re-pulse any leftover coarse pieces briefly and sift again.

3. 3

   Combine the caster sugar and water in a heavy-based pan and stir over medium heat until the sugar dissolves. Bring to a gentle boil, then reduce to a simmer and cook until the syrup reaches 113–115°C on a sugar thermometer or forms a single thread when tested between thumb and forefinger (approx. 8–10 minutes).

4. 4

   Remove the syrup from the heat and immediately pour it in a thin stream over the sifted cashew powder while stirring briskly with a spatula or whisk to combine. Work quickly so the sugar doesn’t set into crystals.

5. 5

   Return the pan to the lowest heat, add the ghee and the crushed cardamom seeds, and cook, stirring continuously, for 2–3 minutes until the mixture thickens slightly and starts to leave the sides of the pan.

6. 6

   Grease a baking tray and line with a sheet of greaseproof paper. Transfer the warm mixture onto the paper, place another sheet on top and press with a flat-bottomed board or rolling pin to an even thickness of about 5 mm. Remove the top paper and chill in the fridge for 20 minutes to set.

7. 7

   Lift the set slab from the tray, trim the edges with a sharp knife, and mark into 12 diamond shapes. If using, gently apply edible silver leaf to each diamond using a dry brush or clean fingers.

Tips

• Pulse cashews in short bursts and stop to scrape the bowl to avoid overheating and turning them into cashew butter.
• If your mixture becomes grainy, warm it on the lowest heat a little and stir briskly — that often rescues it before you panic.
• Press and roll while the mix is warm; once cold it becomes firm and will crack or crumble when you try to shape it.
• Make ahead: store in an airtight tin at room temperature for up to 5 days, with baking paper between layers to prevent sticking.
• For a very smooth finish, rub the slab gently with a warm, lightly oiled spatula before cutting.

Substitutions

• ghee → neutral vegetable oil, same quantity

  Stays close

• cashew nuts → blanched almonds, 300 g (makes badam katli)

  Noticeably different

• caster sugar → granulated sugar, 200 g (ensure it dissolves fully in the syrup stage)

  Stays close

Nutrition

Per serving · estimated

238

Calories

5 g

Protein

24 g

Carbs

14 g

Fat

1 g

Fibre

18 g

Sugar

5 mg

Sodium

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