My belated happy new year wishes to all the readers. Jan 1 was the 4th anniversary for my blog too. It’s hard to believe that it’s already 4 years since I started vegetarian recipes. My posting frequency for the past year or two has been low. Replying to comments has also suffered. Hope I will be able to reverse this trend in 2013 and will be able to post recipes little more regularly. I plan to post a few more Homemade Chocolate recipes, varieties of Pastas, Cakes/Muffins and breakfast recipes as requested by many of the readers.
To celebrate new year and my blog anniversary, I prepared Cashew Almond Burfi and it came out really well. The recipe for this deliciously soft preparation that dissolves in mouth within no time, was taken from my cousin’s wife Ramya. Quite easy to make, Cashew Almond Burfi takes about 30 min to prepare, if you exclude the soaking time. Only difficult job is that of peeling the skin of Almonds. The task become easier if you peel the Almonds while they are soaked in hot water.
The process involves preparing a smooth paste of Cashew Nuts and Almonds. Then you mix well with Sugar and stir continuously for about 20 min. Switch off the flame, add Ghee, Saffron strands and spread on plate and cut into pieces. No need to prepare Sugar syrup and mix with the paste as is usually the case with many Burfi preparations.
Cashew Almond Burfi Ingredients:
- Cashew Nuts – 1 Cup
- Almonds or Badam – 1 Cup
- Sugar – 3 Cups
- Ghee or Clarified Butter – 1 Cup
- Saffron Strands or Kesar – 5-6
- Milk – 1/4 Cup (Approx) and 1 tsp to soak Saffron strands
Time to Prepare: 30 min
How to Make Cashew Almond Burfi:
- Soak Cashew Nuts and Almonds separately in a bowl by adding hot water; keep aside for half an hour. Soak the Saffron strands with 1 tsp of warm milk.
- Peel the Almonds outer covering when the water turns lukewarm; its easy to peel when the water is warm.
- Grind the peeled Almonds and Cashews in a mixer grinder until it turns to smooth powder in texture. Now add little Milk to it and grind until it turns to smooth paste until you see no lumps or granules of nuts left in it. If you find that the paste is too thick, just add 2 tsp of Milk and grind again but make sure the Cashew Almond paste is not too thin.
- Transfer the Cashew Almond Paste to a pan, add the Sugar to it and turn on the flame. Stir continuously with the help of a spatula. First the Sugar dissolves completely with the paste and turns watery and slowly it becomes thick and the mixture takes the shape of a ball. It takes minimum 20 min to come to this stage. Till then stir continuously without stopping.
- To check if thickness/consistency is right, take a pinch of the Cashew-Almond-Sugar mixture and hand rub it on a plate. If the mixture does not stick to the plate, then you can be confident that the mixture is cooked completely.
- Turn off and remove from heat. Now add Ghee/Clarified Butter slowly, spoon by spoon, to the pan and stir continuously with the same spatula until the mixture mixes well with Ghee. Now add the soaked Saffron Strands and mix well properly. By this time the mixture turns warm. Slowly transfer mixture to a Ghee greased plate and press properly so that the top surface of the Burfi is smooth. Once it turns cool, cut the Cashew Almond Burfi into desired shape.
Try and enjoy the Cashew Almond Burfi.
- Always prepare the Cashew Almond Burfi in indolium pan; do not use the non-stick pan, as it separates the Ghee from the mixture.
- One can also use silver foil for the decoration.