Kaju Burfi(Cashewnut Squares)

We all have heard of Kaju Katli..the slim,silver diamonds..so beautifully melt in the mouths.This is its cousin – Kaju Barfi.Its not so slim,and not so soft,but a little more thick and semi-solid. Kaju Barfi was developed during the period of the Mughals by a Brahmin chef and were prepared on all occasions as they were savored so much.The credit goes to a street shop guy from Benaras who prepared the more sophisticated version of Kaju Katli-he prepared the burfi mix and took it off heat a little before the normal time.Then he actually kneaded it like a dough before he put the mix to set in a thin tray and artistically cut out like-shaped diamonds with amazing alacrity.Now we get trays fitted with burfi cutters for kaju katli and kesar barfi but we cannot also forget the ancestor of the same – Kaju Barfi.
When I was in Delhi,this story was narrated to me by a neighbor who herself was an amazing cook.She owned a small cottage industry which used to dole out packaged sweets like Besan Laddus,Methi Laddus,Soan Papdi and Jalebis She wanted to experiment with Kaju Katli as well and had just learnt the recipe for Kaju Burfi which she would later follow up with Katli.I helped her prepare Burfi and learnt the recipe myself.
But believe me for the fact that all of you enjoy Kaju Katli..please try Kaju Barfi as well.Its easy and really delicious!

Preparation time – 20-30 minutes
Makes – Approx 12-15

INGREDIENTS

2 cups of cashewnuts
1 1/2 cups sugar
1 tbsp milk
1 cup water
1 tbsp ghee or oil for greasing

METHOD

Grind the cashewnuts to a powder.Use a dry grinder or a coffee grinder for the same.Grind it in short bursts till it is a little smooth and coarse at the same time.

WARNING:Do not grind it too much as cashews let out oil which will bind the powder together and not mix with the sugar later.Its better to grind the cashews in small batches.

In a non stick pan on the lowest heat possible roast the cashewnut powder till it becomes warm and a good smell emanates.This should take around 3-4 minutes.Do not make the pan hot or again the powder might become oily.Keep aside on a plate to cool.
Grease a stainless steel thali or a plate with ghee or oil.
In a saucepan(non-stick preferably) heat water and sugar on medium heat till the syrup comes to a 1-thread consistency.When a drop of syrup is put between the thumb and index finger it stretches to a single thread.If you are using a candy thermometer,it should register 225 deg F..once this stage is reached then turn off heat.Now quickly mix the cashewnut powder into the syrup and stir thoroughly till the mix is smooth and has no lumps.Turn it into the greased plate and even out the surface with a knife or spatula.
Let it cool…it would harden and become semi solid.Cut it into squares and serve!

P.S.

1.You can add saffron to the syrup for a beautiful golden colored burfi.Add the saffron before you take off the syrup from the stove.

2.You can even decorate it with silver foil(chandi ka varak) if you like.