Kaju Katli, Cashew Burfi

          Kaju Katli is one of my favorite sweets, of course, having a big sweet tooth, I end up saying this for most of the sweets. On the other hand, my daughter doesn't like it at all, so I hardly make it or buy it. This time also, I made a small batch, using just 1/2 cup of cashews. This is a simple sweet, you have to follow a few steps carefully and I am sure anybody can make it. And even if you didn't get them perfect the first time, you can still eat it, since the taste is not the problem, only getting the smooth and soft texture is the tricky part. If you are a beginner, then this could be an easy sweet to try out for this Diwali..

Need To Have

• Broken Cashews - 1/2 cup
• Sugar - 1/4 cup
• Ghee for greasing

Method

          Powder the cashews in a blender, I used the small jar of my mixie, the powder will be a little coarse. I used 1/2 cup broken cashews and I got a heaped 1/2 cup of cashew powder.

          Take the sugar and 2 tablespoons of water and heat it, mix till the sugar dissolves, then add the cashew powder.

          Keep mixing on medium/low heat, till it all comes together, but it shouldn't start drying out.

          Just when it starts to come together, remove it on a plate. Leave it to cool a little, but not cold, just enough, so that you can handle it. Apply some ghee in your hand or on the cashew mixture and knead it softly, till you get a smooth dough.

          Then place it between butter paper or parchment paper and roll it out smoothly, you can roll out as thin or as thick as you want. Then slice them into diamond or square shapes, remove them and store them in a dry airtight container.

Note
While grinding the cashews, use the pulse button, and keep scraping the sides of the jar, once you get the coarse powder, stop and don't grind any further, if it becomes pasty and sticky, then you have gone wrong in the first step itself.
If you keep your cashews in the freezer, then bring it to room temperature and also make sure that your mixie/blender is completely dry.
If the cashew mixture turns a little dry or crumbly, sprinkle some milk and knead, but then the shelf life reduces and you have to keep it in the refrigerator.
Since this sweet uses just cashews and sugar only, make sure you use good quality cashews.
The katlis might appear to be a little too soft, as soon as you cut them, but they dry out as they cool completely.