CASHEW BADAM BURFI

This is also an easy recipe as Kaju Katli & Badam Katli. Here, I have done with slight variation giving importance to the sugar syrup one string consistency, which ended in reducing the cooking time and the burfi came out very well. It took around just 20 minutes. Soaking,peeling the almond and drying it has to be done little earlier. Easy way of peeling almond is to soak in hot water for 10 minutes and rub in between fingers, so that the skin gets peeled off easily. It has to be dried on a clean towel  before grinding into powder.

INGREDIENTS:

Cashew nut - 1/2 cup

Almond/ Badam - 1/2 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Ghee - 1 tsp

METHOD:

1. Soak Badam in hot water for few minutes and peel off the skin and pat dry it for an hour.

2. In a mixer, grind cashews to slightly coarse powder and transfer it to a plate.

3. Add badam and powder it the same way and transfer it to the same plate and add cardamom powder to it.

4. Grease a burfi tray with little ghee and keep aside.

5. In a thick bottomed tawa, add sugar and 1/2 cup of water and allow it to boil.

6. At first the sugar dissolves completely and starts boiling. 

7. Use a spoon/ladle and check for consistency by using the forefinger and thumb finger.

8. First, we will get the half string consistency and then one string consistency.

9. Immediately add the powdered cashew and badam and mix well so that no lumps are formed. The sugar syrup combines well with the powder in a minute.

10 When the mixture starts thickening, switch off the flame and keep on mixing for few minutes.

11. The mixture will thicken and start coming together. Add ghee and mix well.

12. Transfer to the burfi tray and level it using a spoon/ ladle.

13. When it little warm, draw lines of desired shape and size using a knife greased with little ghee.

14. After it cools down completely, the burfis can be easily removed.

15. Tasty and delicious CASHEW BADAM BURFI is ready.

Note:

• Do not run the mixer for a long time, the powder might turn sticky.
• Switch off the stove immediately when the mixture starts to thicken to avoid over cooking.
• It has to be mixed well till it comes together like a dough. 
• If over cooked, the burfis will turn hard.