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Cashew Burfi

Wednesday, February 3, 2016 8:52

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Sometimes when I make a blog post, I think, what if……if I am not into food blogging….do I still try out these recipes, try my hands on different cuisines, varied ingredients and sooth my taste buds….The answer may or may not be yes. But today looking back at all the blogging years gone by, I thank taking up that flick of the moment inner call, which made me grow, learn, understand and above all nurtured a passion for life to live by. Life is all like that….Listen to your inner call….

Until recently, I never thought of making cashew burfi at home. Flipping through the pages of an old hand written recipe book….I came across this recipe. With no delay I thought of giving it a try. Cashew burfi is mostly made during festivals in India and in most of the family gatherings/occasions this sweet is gifted. I still remember the day when my dear friend ‘A’ scored high marks in her first semester and she bought huge pack of cashew burfi to college to celebrate. When I was in college cashew burfi use to be one of the high priced sweet…so any grand celebration will not complete with cashew burfi at that time…..

INGREDIENTS:

1 cup Cashews
¾ cup Sugar
½ tbsp. Almond/Walnut oil, for greasing
Few Saffron stands
Silver leaf

PREPARATION:

Soak cashews in enough water for 2-3 hours.
Gently roast saffron stands and upon cooling crush gently using your fingers.
Grease a 9×5 loaf pan with almond/walnut oil. Set aside.
Drain and grind cashews to smooth paste. Use coffee grinder or bullet to do the grinding.
In a heavy bottom cooking vessel or non-stick cooking pot add above ground cashew paste and sugar. Cook till it reaches dough consistency.
Add crushed saffron strands and evenly spread the mixture on greased loaf pan. Gently roll the silver leaf on top.
Run sharp knife or pizza cutter to cut into diamonds or any shape of your choice.
Add love to make these burfi taste ‘Yummy’.

NOTE:

Use cashews which are kept at room temperature.
Make sure you don’t grind cashews for long; otherwise they start to release oil and change the flavour of the sweet.

Source: http://www.kitchenflavours.net/2016/02/cashew-burfi.html

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