The Sensitive Kitchen

Tuesday, October 21, 2008

Cashew Burfi

As our household prepares for Diwali, I have begun making sweets of all kinds. This is one of the easiest.

1 cup cashews
3/4 cup sugar
1/4 cup water

2-quart stainless steel saucepan
Clean coffee grinder
Silpat silicone baking mat
chilled plate

Finely grind the cashews to a powder in batches in the coffee grinder. Be careful not to process too long or you will get nut butter!

Mix the sugar and water in the saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a rolling boil.

Pour in the cashew powder and stir well to avoid lumps. Keep stirring for a few minutes; you should notice the mixture getting a bit thicker. Put a little drop on a chilled plate; test to see if it hardens slightly. You should be able to roll it into a loose ball. When you achieve this, take the pan off the heat immediately.

Dump/spoon the mixture out of the saucepan onto the Silpat. Be careful! Treat the mixture like molten lava, which will scorch your skin accordingly. Using the back of the Silpat, press and fold the dough several times. As it cools it will become more smooth and glossy in appearance.

When the burfi dough appears malleable, working quickly, roll it out to 1/4" thick with a rolling pin. (You must get the thickness right before it cools too much.) Cut into diamond-shaped pieces; allow to cool fully on the Silpat, then pack in tins between sheets of waxed paper.

Store at room temperature for up to a week. You can keep them in the fridge for longer, if they last that long!

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