The Sensitive Kitchen

Sunday, November 03, 2013

Super-Tender Cashew Burfi

This burfi is crumblier than the other recipe I have on this site, but also very tender.

Hardware:
Candy or frying thermometer
Silpat (silicone baking mat)
Heatproof spatula
Parchment (not waxed) paper
Butter or ghee

Software:
3 c raw cashews
1/2 c water
2 c sugar
1/8 tsp ground cardamom

Grind cashews in batches to a fine powder. Don't over-process, or you'll get cashew nut butter! Set aside. Thoroughly butter your Silpat.

Place sugar in a saucepan. Pour water over, starting at edges and finishing in middle, so no sugar crystals stick to sides of saucepan. Place over medium-high heat; bring to a boil. Cook without stirring until syrup reaches "thread" stage, 223
º to 234º F (106-112ºC) on thermometer.

Remove from heat. Add powdered cashews to syrup. Sprinkle cardamom over top; stir until thoroughly combined. Pour onto buttered Silpat, taking care to make thickness somewhat even and shape somewhat square. Using buttered parchment paper, press until even and square. Let cool 5 minutes, then cut into diamond shapes. Allow to sit at least 20 minutes, then break into individual pieces. When thoroughly cool, store in an airtight container.

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